This Creamy White Chicken Chili with Avocado is like a warm hug on a chilly day. It's a delightful twist on the classic chili, offering a creamy texture and a refreshing touch of avocado. Perfect for those nights when you crave something comforting yet exciting.
Olive oil forms the base, helping to sauté the veggies and build flavor. Onion and garlic are the aromatic stars; they lay the foundation for the chili's taste. Chicken breast provides protein and heartiness, while cannellini beans add creaminess and fiber. Diced green chilies introduce a mild spice without overwhelming heat. Chicken broth keeps the chili from being too thick and adds depth. The spices — cumin, oregano, and chili powder — bring warmth and flavor complexity, while salt and black pepper balance everything out. Sour cream is the magic ingredient that turns this chili creamy. Avocado and cilantro are added at the end for freshness and brightness, with lime juice giving it a zesty kick.
This chili pairs wonderfully with a side of cornbread or a warm, crusty baguette. For additional toppings, consider shredded cheese, a dollop of sour cream, or extra cilantro. A simple side salad can round out the meal nicely.
Start by heating up the olive oil in a large pot over medium heat. Once it's shimmering, toss in your chopped onion and minced garlic. Let them cook, stirring occasionally, until the onion turns translucent. This should take about 5 minutes.
Add the diced chicken breast to the pot. Stir it around until it's browned on all sides. This doesn't need to be perfect since it will continue to cook with the chili.
Next, stir in the cannellini beans, diced green chilies, and chicken broth. Sprinkle in the cumin, oregano, chili powder, salt, and black pepper. Give everything a good stir.
Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 25 minutes, allowing the flavors to meld beautifully.
Stir in the sour cream and let it cook for an additional 5 minutes. This will make the chili irresistibly creamy.
Remove the pot from heat. Gently fold in the diced avocado and chopped cilantro. Finally, squeeze the lime juice over the chili and give it a final stir before serving.
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