Creamy Avocado White Chicken Chili – Comforting, Flavorful, and Easy

This is the kind of chili you make when you want something cozy but fresh. It’s rich and creamy, with tender chicken, mild heat, and a silky avocado finish that makes each spoonful feel special. The balance of white beans, green chiles, spices, and lime keeps it bright, not heavy.

It’s perfect for weeknights, game days, or anytime you want a pot of comfort with a lighter twist.

What Makes This Special

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This chili leans creamy without relying on heavy cream. Avocado blends right into the broth, giving it body and a buttery texture. A quick blend of beans adds extra thickness, so the whole pot tastes richer with fewer calories.

It’s also flexible. Use rotisserie chicken or cook your own.

Adjust the heat with jalapeños or stick to mild green chiles. Top it with fresh extras like cilantro, lime, and tortilla strips for crunch and brightness.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander (optional)
• 1/2 teaspoon dried oregano
• 4 cups low-sodium chicken broth
• 2 (4-ounce) cans diced green chiles
• 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
• 3 cups cooked shredded chicken (rotisserie works great)
• 1 large ripe avocado
• 4 ounces cream cheese, softened and cubed, or 1/2 cup plain Greek yogurt
• 1/2 cup corn kernels (frozen or canned, drained; optional)
• Juice of 1 lime, plus wedges for serving
• 1/2 cup fresh cilantro, chopped, divided
• Salt and black pepper, to taste
• Optional toppings: sliced avocado, tortilla strips, shredded Monterey Jack or pepper jack, sour cream or yogurt, extra cilantro

Instructions

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1. Warm the oil in a large pot over medium heat. Add the onion and a pinch of salt.

   Cook 5–6 minutes until softened and translucent.

2. Stir in the garlic and jalapeño. Cook 1 minute until fragrant.
3. Add cumin, chili powder, coriander, and oregano. Toast the spices for 30 seconds, stirring to coat the onions.
4. Pour in the chicken broth and add the green chiles.

   Bring to a gentle simmer.

5. Add the beans and chicken. Let it simmer 10 minutes to let flavors develop.
6. Scoop out about 1 cup of the beans and broth into a blender. Add half the avocado and half the cream cheese (or Greek yogurt).

   Blend until smooth and creamy.

7. Return the blended mixture to the pot. Stir in the corn (if using). Simmer 3–5 more minutes, adjusting heat to keep it gentle.
8. Stir in the lime juice and half the cilantro.

   Taste and season with salt and pepper.

9. Slice or dice the remaining avocado. Stir gently into the pot or save for topping.
10. Serve hot with your favorite toppings: tortilla strips for crunch, cheese for extra richness, and a squeeze of lime for brightness.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3–4 days. The avocado will continue to mellow into the broth, making it creamier.
• Freezer: For best texture, freeze without the avocado and dairy.

  Add those after reheating. The base freezes well for up to 2 months.

• Reheating: Warm gently on the stove over medium-low heat, adding a splash of broth if it thickens too much. Avoid boiling after adding dairy to prevent separation.

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Health Benefits

• Lean protein: Chicken provides satisfying protein that helps keep you full.
• Healthy fats: Avocado brings heart-healthy monounsaturated fats and a silky texture without heavy cream.
• Fiber boost: White beans add fiber for digestive health and steady energy.
• Lower sodium option: Using low-sodium broth and rinsed beans keeps salt in check.
• Nutrient-dense add-ins: Lime, cilantro, and spices add antioxidants and flavor without extra calories.

What Not to Do

• Don’t add avocado too early at high heat. Boiling can turn it bitter and dull the color.

  Keep the simmer gentle.

• Don’t skip seasoning at the end. Lime and salt bring everything to life. Taste and adjust before serving.
• Don’t overblend all the beans. Blending a portion gives body while leaving some whole for texture.
• Don’t burn the spices. A quick toast is enough. If they scorch, the chili will taste harsh.
• Don’t crowd the pot with toppings. Add thoughtfully so the creamy base stays the star.

Recipe Variations

• Slow cooker: Add onion, garlic, jalapeño, spices, broth, green chiles, beans, and raw boneless skinless chicken breasts.

  Cook on low 6–7 hours or high 3–4. Shred chicken, blend a cup with avocado and cream cheese, return to pot, and finish with lime and cilantro.

• Instant Pot: Sauté onion, garlic, and spices. Add broth, chiles, beans, and chicken.

  Pressure cook 10 minutes (manual), quick release, shred. Blend the creamy portion with avocado and dairy, stir in, then finish with lime and cilantro on sauté for 2 minutes.

• Dairy-free: Skip cream cheese and use a full avocado plus 1/2 cup unsweetened canned coconut milk or extra blended beans.
• Extra veggies: Add diced zucchini or bell pepper with the onion, or stir in baby spinach during the last minute.
• Spicier version: Use pepper jack cheese, leave jalapeño seeds in, or add a pinch of cayenne.
• No-cook shortcut: Use rotisserie chicken, microwave-soften cream cheese, and build everything in one pot in under 30 minutes.
• High-protein, lighter-fat: Use Greek yogurt instead of cream cheese and add an extra half cup of shredded chicken.

FAQ

Can I use raw chicken instead of cooked?

Yes. Simmer raw boneless skinless chicken breasts or thighs in the broth with spices for 15–20 minutes until cooked through, then shred and continue with the blending step.

What if my avocado isn’t ripe?

If it’s very firm, skip blending it in and use more cream cheese or Greek yogurt.

Add diced avocado as a topping once it ripens for the best flavor and texture.

How can I make it thicker?

Blend more beans with broth, simmer a few extra minutes uncovered, or stir in a small handful of shredded Monterey Jack to gently tighten the chili.

How can I make it thinner?

Add more chicken broth or a splash of water and adjust salt and lime to taste.

Is this gluten-free?

Yes, as written it’s naturally gluten-free. Just confirm your broth and toppings are certified gluten-free if needed.

Can I make it ahead?

Absolutely. The flavors deepen overnight.

For the best color, add fresh avocado and cilantro just before serving.

What cheese works best?

Monterey Jack melts smoothly and keeps the chili mild. Pepper Jack adds a nice kick without overpowering the avocado.

In Conclusion

Creamy Avocado White Chicken Chili is the best of both worlds: comforting and cozy, yet bright and fresh. It’s easy enough for a weeknight and special enough for guests.

Keep the toppings simple, taste for lime and salt, and enjoy a bowl that’s creamy without being heavy. This one’s a keeper for your cold-weather rotation—and for those nights when you just want something truly satisfying.