Ingredients

The following ingredients have 8 Servings
  • 2 cups dried cannellini beans
  • 1 cups dried garbanzo beans
  • 1 seranno chile
  • 1 jalapeño pepper
  • 1 onion (peeled and halved)
  • 4 cups unsalted chicken stock
  • 1 1/2 teaspoons adobo sauce
  • 1 chipotle chile (canned in adobo sauce)
  • 1/2 cup chopped cilantro stems
  • 8 garlic cloves (minced)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground coriander
  • 2 pounds skinless (boneless chicken thighs)
  • 3 cups fresh white corn kernels
  • 1 cup half-and-half
  • 3/4 cup chopped fresh cilantro (divided)
  • 1 1/2 teaspoons fresh lime juice
  • 2 3/8 teaspoons kosher salt (divided)
  • 1 avocado (peeled)
  • 1/3 cup light sour cream

Instruction

  • Place dried beans in slow cooker and add water so that the beans are covered by about 2 inches. Soak overnight.
  • In the morning add the rest of the ingredients up to and including the chicken thighs. Cook for 8 to 10 hours on low. About thirty minutes before serving stir in the half and half and the corn.
  • In a small bowl smash the avocado with a fork and add the sour cream and 1 1/2 teaspoons of lemon juice and a sprinkling of salt. Stir to combine.
  • Using tongs shred the chicken (it should be falling apart anyway). Taste the chili and add salt and pepper to taste. Serve topped with the sour cream and the cilantro.