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
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- 1 1/2 lbs boneless, skinless chicken breasts
- 1 teaspoon coarse salt
- 1/2 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
- 1/2 jalapeno pepper, deseeded and minced
- 1/2 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
- 1/2 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
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
