Chicken Chili with Chopped Avocado Topping
- 1 medium
- ripe avocado
- 1 large
- white onion, finely diced
- juice of 2 limes, about 6 tablespoons
- 1/2 c
- fresh cilantro, chopped
- 2 can(s)
- 15 ounces of cannellini beans, rinsed and drained
- 1 can(s)
- 14 1/2 ounce diced tomatoes
- 1 1/2 lb
- . boneless, skinless chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
- kosher salt and freshly ground black pepper
- 2 Tbsp
- extra virgin olive oil
- 1 1/2 tsp
- ground cumin
- 3/4 c
- amber beer, such as samuel adams
- sour cream for garnish if desired
How to Make Chicken Chili with Chopped Avocado Topping
- 1Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside.
- 2In a food processor, combine 1 cup of the beans, the tomatoes and their juice, and process until smooth. Set aside.
- 3Take the pot off the heat and set aside. When the chicken has rested, shred it by hand or chop it coarsely.
- 4Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.
- 5Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.
- 6Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel.