1 jalapeño pepper, seeded and remove stem
1 medium onion, peeled and quartered
4 cups unsalted chicken stock
2 tbsp flour
1 chipotle chile, canned in adobo sauce
2 (15-ounce) cans cannellini beans, rinsed, drained, and divided
5 1/2 tsp olive oil
8 garlic cloves, minced
1 tbsp ground cumin
1 tsp dried oregano
3/4 tsp ground coriander
2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
3 cups fresh white corn kernels
3/4 cup chopped fresh cilantro, divided
1/3 cup plus 1 1/2 teaspoons fresh lime juice, divided
2 3/8 tsp salt, divided
1 ripe avocado
1/3 cup light sour cream
3/4 cup diced tomatillo
Preheat broiler to high.
Arrange jalapeño and onion on a foil-lined baking sheet coated with cooking spray.
Broil for 15 minutes or until charred on all sides, turning occasionally.
Combine pepper, onion, 1/2 cup stock, flour, 1 chipotle, and 1 can cannellini beans in a blender or food processor; process until smooth.
Heat oil in a large pot over medium-high heat.
Add garlic to pan; sauté 30 seconds.
Add cumin, oregano, and coriander to pan; sauté 30 seconds.
Add chicken and cook until cooked through stirring frequently.
Stir in onion mixture and remaining 3 1/2 cups stock and stir.
Stir in remaining can of cannellini beans and corn.
Bring to a boil; reduce heat, and simmer 30 – 45 minutes, stirring occasionally.
Reduce heat to medium-low. Stir in, 1/2 cup cilantro, and 1/3 cup lime juice; cook 3 minutes. Stir in 2 1/4 teaspoons salt.
For the Avocado Cream:
Place avocado in a small bowl; mash with the back of a fork. Stir in sour cream, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt.
Serve chili with remaining 1/4 cup cilantro, avocado cream, and tomatillo.
*If you want to thicken the chili, whisk a few tablespoons of flour with a little broth or water in a separate bowl then stir into the chili.