White Chili with Avocado Cream

White Chili with Avocado Cream

from Cooking Light Magazine, October 2015

Ingredients

  • 1 serrano chile
  • 1 medium onion, peeled and halved
  • Cooking spray
  • 4 cups unsalted chicken stock, divided
  • 2 tablespoons all-purpose flour
  • 1½ teaspoons adobo sauce
  • 1 chipotle chile, canned in adobo sauce
  • 8 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ¾ teaspoon ground coriander
  • 1 pound ground pork
  • 2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
  • 3 cups fresh white corn kernels
  • 1 cup half-and-half
  • ¾ cup chopped fresh cilantro, divided
  • 2⅜ teaspoons kosher salt, divided
  • 1 medium ripe peeled avocado
  • ⅓ cup light sour cream
  • ¾ cup diced tomatillo
Read the whole recipe on The Mom Chef