Creamy Avocado White Bean Chicken Chili

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Have you ever put avocado in a soup? Not as a garnish but in a soup? Because if you haven't...It. Is. Amazing. Allow me to introduce you to this creamy avocado white bean chicken chili.

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Apart from straight up guacamole (duh), this is my hands down favorite way to use up over ripe avocados.

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Side note: WHO ever knew you could do that??? Just throw some mashed up avocado in a soup? New to me and I'm all about it.Actually, it is a tidge more complicated than just throwing in the avocado. But don't worry, I gotchu 😎.

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Basically, you don't want to put your avocado into a boiling pot of soup. You want to temper it, just like you do heavy cream or any liquid dairy that you would add to something hot. I happened to use some plain greek yogurt to make this soup super duper creamy so you just mix the avocado with it in a medium bowl, then slowly add about 1 cup of the hot chili a few tablespoons at a time. Stir after each addition and then you're good to go!

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One pot wonder creamy avocado white bean chicken chili recipe below 👍🏻.

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Clik here to view. Creamy Avocado White Bean Chicken Chili in blue le creuset dutch oven with wooden spoon, tortilla chips and limes on white marble

Creamy Avocado White Bean Chicken Chili

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Author: Aberdeen
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Clik here to view. Total Time: 45 minutes
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Clik here to view. Yield: Serves 6-8

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Print Recipe

Description

An easy weeknight dinner one pot wonder, this chili is deliciously easy way to use up overripe avocados. Done in less than an hour and gluten free!

Ingredients

Units

1 ½ lbs boneless, skinless chicken breasts
1 teaspoon coarse salt
½ teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons white wine or white wine vinegar
1 green bell pepper, diced
1 poblano pepper, diced
½ jalapeno pepper, deseeded and minced
½ white onion, diced
3 garlic cloves, minced
4 ounces canned green chilis
6 cups chicken broth
1 cup salsa verde
2 tablespoons freshly squeezed lime juice
30 ounces canned white beans, drained
15 ounces corn, drained if canned, thawed if frozen
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon ground Mexican oregano
1 large or 2 small, ripe avocados, mashed
1 cup non-fat plain greek yogurt
1 cup Monterey Jack cheese, shredded
Freshly cilantro, roughly chopped for garnish

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Instructions

Pat chicken breasts dry and season with salt and pepper on both sides. In a large pot or dutch oven, heat olive oil over medium high heat. Add the chicken to the skillet and sear for 4-5 minutes on each side, until browned. Remove chicken to a plate and set aside.
Pour white wine into the pot, scraping up any browned bits on the bottom
Add onion, bell pepper, poblano pepper, and jalapeño to the pot. Cook for 5 minutes until veggies are softened, stirring frequently.
Add garlic and cook 1 to 2 minutes until fragrant.
Stir in green chilis, white beans, corn, spices, chicken broth, salsa, and lime juice. Add chicken back to the pot. Bring to a boil, reduce to a simmer and cover. Let cook for 20 minutes, stirring occasionally.
After 20 minutes, remove chicken from pot. Shred with two forks and set aside.
In a medium mixing bowl, stir together mashed avocado and yogurt until smooth. Slowly add about 1 cup of the chili to the bowl, a couple tablespoons at a time, stirring after each addition. This will heat up the yogurt and avocado before adding it to the pot, avoiding any curdling! Once completely combined, add the mixture to the pot.
Use an immersion blender and pulse the chili a few times to create a creamier texture. Alternatively, transfer 3-4 cups of the chili to a stand blender and blend until completely smooth, then add back into the pot.
Stir in shredded chicken and Monterey Jack cheese until completely combined. Add salt and pepper tp taste. Garnish with cilantro, and serve immediately.