Ingredients:
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp cumin
- 1 Tbsp white chili powder
- 1 tsp dried oregano
- 4 cups chicken broth
- 1 can (4 oz) diced green chiles
- 2 cans (15 oz each) cannellini beans, rinsed and drained
- 2 cups cooked, shredded chicken
- 1/2 cup heavy cream (optional)
- Salt and pepper, to taste
- 1 large avocado (for cream)
- 1 Tbsp lime juice (for cream)
- 1/4 cup fresh cilantro, chopped (for cream)
- 2 to 4 Tbsp water or broth (for cream)
Instructions:
- Heat 1 Tbsp of olive oil in your large Dutch oven or stockpot over medium heat. Add the diced yellow onion. Sauté, stirring occasionally, until the onion softens and becomes translucent. Toss in the minced garlic and cook for just 60 seconds until intensely fragrant. Don't let the garlic brown!
- Pull the pot off the direct heat momentarily. Stir in the cumin, white chili powder, and oregano. Cook, stirring constantly, for exactly one minute. You want the spices to slightly darken and become incredibly aromatic.
- Pour in the chicken broth, diced green chiles, and ONE can of rinsed cannellini beans. Bring the mixture to a low, gentle boil, then immediately reduce the heat to the lowest setting.
- Turn off the heat. Using an immersion blender directly in the pot, carefully blend about 1/3 of the chili mixture until it’s smooth. This starchy paste will be your velvety base. Stir to combine the smooth paste with the remaining chunky liquid.
- Stir in the remaining can of whole cannellini beans and the shredded chicken. Simmer, uncovered, for 15–20 minutes to thicken the chili and allow the flavors to marry. During the last 5 minutes, stir in the heavy cream (if using) and adjust the salt and pepper until seasoning is perfect.
- While the chili simmers, blend the avocado, lime juice, cilantro, salt, and 2-4 Tbsp of water/broth until silky smooth and thick enough to dollop. Ladle the hot chili into bowls and top with this vibrant, zesty Avocado Cream.