White Chili with Avocado Cream

I made this today and it was amazing. In order for a recipe to taste good, you need to constantly taste it to see if the recipe needs additional seasoning. No matter the recipe you need to constantly taste it to make certain that you like it. do not only depend on what the recipe says you need to be creative with your taste buds.

We lived it thank you for sharing.

I try to follow recipes pretty closely the first time I make them, so that my rating reflects what has been offered. However, my wife is trying to eat more healthfully and after a lengthy discussion (about varying untried recipes!) we agreed to substitute ground chicken for pork*.That said, I was suspicious as I (*ahem*)tasted along the way, but we all really liked the flavors when they came together. My 9-year-old doesn't like cilantro, so I didn't use it when I garnished his serving(s!), but he didn't complain a bit about its presence in the chili proper.The tomatillos were a big hit, adding nice textural and acidic notes.This was really good stuff--it was great to have leftovers, as my son wanted it for school lunch the day after, and for breakfast the next day! Sure, it took a bit of time and messed up a few dishes, but the results were definitely worth the little bit of effort.*When I use ground chicken in recipes I've taken to adding a teaspoon or so of fish sauce per pound when I brown it. If you haven't tried this, you should--it doesn't add any fishy flavors to the cooked product, but does add really notable umami. I routinely use this in spaghetti and the like, and everyone is always surprised to learn it's chicken, and not some other meat. In this recipe, it was my mother-in-law who had no idea--she had thought it was beef.

Do you cook th chicken in separately from the ingredients in the Dutch oven and then add all the ingredients together? It doesn't clearly explain that. 2

Really enjoyed this chili!  We had it side by side with Cincinnati chili from this site and most people preferred that one.  It is labor intensive, but the mix of roasted chilis provides amazing flavor.  I love the addition of tomatillos.  The avocado cream was kind of meh.   Our family felt it was very spicy - I added a poblano from our garden too.  Like one of the reviewers below, I think this may be better with ground chicken as compared to chicken breasts.

This is one of the best recipes I've ran across in years. I've made it a few times over the past couple months.

Just one comment- no need to worry about the tomatillos. The avocado and sour cream is awesome on its own.

I'm currently working on converting this one to vegetarian. 😄

Definitely recommend this one. Yum!!!

I made half this recipe for 2 of us but I used the full amount of the chiles and adobo. It was not too spicy at all. In general, there was something "off" about the flavors. It needed something maybe more cilantro or cumin or some chile powder??? Half the recipe would serve 5 for a full meal. The avocado cream was pretty bland but it added to the flavor overall as did the diced tomatillo.

This was excellent. As other reviews stated it is time consuming so I won't have this in my weekenight rotation, but it will definitely make the weekend rounds. I accidentally forgot the corn, but was still delicious. I may try this without the chicken, I really enjoyed the ground pork and I think it will stand up without the extra meat as well.

This is definitely a weekend meal because it takes a lot of time.  But the effort is worth it.  Being the dead of winter, no fresh white corn.  I used frozen (thawed) yellow corn so the finished product wasn't "white" but fabulous flavor with a lot of depth and nuance.  Yes, nuance in a chili.  DH forgot the tomatillo at the store so we omitted that.  Didn't really miss it.  Make this.  My whole family loved it and yours will too.

We are a chili loving family and we REALLY love this White Chicken Chili. A bit labor intensive and very well worth it. The roasted chili peppers lend a toasty, warm flavor and the avocado cream is our new favorite chili topper. Bon Appétit , for sure :-)

This takes a while to prepare, but it's worth it and we ate the leftovers for days. I omitted the corn and chickpeas and used 3 cans of cannellini beans (personal preference), which simplified things a bit. I think next time I'll use all ground meat (maybe ground chicken) and omit the chicken breast, since I didn't love the texture of that and it didn't add much flavor-wise.

Outstanding! Made it in the slow cooker and added the link me juice half and half mixture one hour before it was done. Also used fat free half and half and it was great!