White Chicken Chili with Avocado Recipe

Welcome to another heartwarming recipe from the kitchen of Zynah Maryam at Zynahz! Today, we are diving into the comforting world of White Chicken Chili with Avocado. Perfectly suited for family gatherings or a cozy autumn evening, this dish is a fusion of hearty chicken, creamy beans, and a zesty kick, all elevated by the fresh and vibrant addition of avocado. Its warmth and richness make it a seasonal favorite, bringing loved ones together around the dinner table.

Recipe Summary

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (4 ounces) diced green chiles
• 4 cups chicken broth
• 1 cup frozen corn
• Salt and pepper to taste
• 1 large avocado, sliced
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
2. Add the diced chicken to the pot and cook until no longer pink, stirring frequently, about 6-7 minutes.
3. Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Cook for another minute to let the spices bloom.
4. Add the white beans, diced green chiles, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
5. Stir in the frozen corn and continue to simmer for an additional 5 minutes. Season with salt and pepper to taste.
6. Ladle the white chicken chili into bowls, then top each with fresh avocado slices and a sprinkle of chopped cilantro. Serve with lime wedges on the side.

Helpful Tips

• For a thicker chili, you can mash some of the beans before adding them to the pot.
• Add a kick to your chili by incorporating chopped jalapenos along with the green chiles.
• If you prefer dark meat, feel free to use boneless, skinless chicken thighs instead of breasts.

Storage Instructions

This chili can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.

Pairings

Complement your White Chicken Chili with Avocado with a side of warm, crusty bread or a light green salad. For beverages, a crisp white wine or a chilled Mexican beer pairs perfectly!

We hope this recipe fills your home with the same warmth and love that it brings to ours. If you try this White Chicken Chili with Avocado, be sure to share your creations using #ZynahzRecipes or tag us on Instagram. We’d love to see your versions and hear your feedback! Visit https://www.zynahz.com/ to leave your comments and don’t forget to subscribe to our newsletter for more delicious updates. Follow us on social media for daily inspiration and cooking tips. Bon Appétit!