Slow Cooker White Chili With Avocado Cream
This Slow Cooker White Chili Chicken with Avocado Cream is so full of flavor!
Servings 8
Calories 602kcal
Ingredients
- 2 cups dried cannellini beans
- 1 cups dried garbanzo beans
- 1 seranno chile
- 1 jalapeño pepper
- 1 onion peeled and halved
- 4 cups unsalted chicken stock
- 1 ½ teaspoons adobo sauce
- 1 chipotle chile canned in adobo sauce
- ½ cup chopped cilantro stems
- 8 garlic cloves minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon ground coriander
- 2 pounds skinless boneless chicken thighs
- 3 cups fresh white corn kernels
- 1 cup half-and-half
- ¾ cup chopped fresh cilantro divided
- 1 ½ teaspoons fresh lime juice
- 2 ⅜ teaspoons kosher salt divided
- 1 avocado peeled
- ⅓ cup light sour cream
Instructions
- Place dried beans in slow cooker and add water so that the beans are covered by about 2 inches. Soak overnight.
- In the morning add the rest of the ingredients up to and including the chicken thighs. Cook for 8 to 10 hours on low. About thirty minutes before serving stir in the half and half and the corn.
- In a small bowl smash the avocado with a fork and add the sour cream and 1 ½ teaspoons of lemon juice and a sprinkling of salt. Stir to combine.
- Using tongs shred the chicken (it should be falling apart anyway). Taste the chili and add salt and pepper to taste. Serve topped with the sour cream and the cilantro.
Notes
- You can use canned beans, just rinse and drain them.
- Seed the peppers if you want less heat.
- Can use frozen corn, just thaw before using.
- Store the leftover chipotle chilis individually wrapped and in a ziploc bag in the freezer.
- Substitute boneless breasts for the thighs.
- Use yogurt in place of sour cream if you want it lighter.
Nutrition
Calories: 602kcal | Carbohydrates: 66g | Protein: 44g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 1143mg | Potassium: 1880mg | Fiber: 15g | Sugar: 7g | Vitamin A: 510IU | Vitamin C: 19.3mg | Calcium: 233mg | Iron: 9.3mg