White Chili With Avocado Cream

• 1 serrano chile
• 1 jalapeno pepper
• 1 medium onion, peeled and halved
• Cooking spray
• 4 cups unsalted chicken stock, divided
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons adobo sauce
• 1 chipotle chile, canned in adobo sauce
• 2 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
• 5 1/2 teaspoons olive oil
• 8 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 3/4 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 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
• 1 cup half-and-half
• 3/4 cup chopped fresh cilantro, divided
• 1/3 cup plus 1 1/2 teaspoons fresh lime juice, divided
• 2 3/8 teaspoons kosher salt, divided
• 1 medium ripe peeled avocado
• 1/3 cup light sour cream
• 3/4 cup diced tomatillo

1. Preheat broiler to high.
2. Arrange first 3 ingredients on a foil-lined baking sheet. Coat with cooking spray. Place pan on middle oven rack; broil 15 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil; let stand 5 minutes. Peel peppers; discard peels, stems, and seeds. Combine peppers, onion, 1/2 cup stock, flour, adobo sauce, chipotle, and 1 can cannellini beans in a blender; process until smooth.
3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic to pan; saute 30 seconds. Add cumin, oregano, and coriander to pan; saute 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and remaining 3 1/2 cups stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.
4. Add chicken to pan; cook 5 minutes. Stir in remaining can of cannellini beans, corn, and chickpeas; cook 7 minutes. Reduce heat to medium-low. Stir in half-and-half, 1/2 cup cilantro, and 1/3 cup juice; cook 3 minutes. Stir in 2 1/4 teaspoons salt.
5. 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.

serrano chile, pepper, onion, cooking spray, chicken stock, flour, adobo sauce, chile, beans, olive oil, garlic, ground cumin, oregano, ground coriander, ground pork, skinless, fresh white corn kernels, unsalted chickpeas, fresh cilantro, lime juice, kosher salt, avocado, light sour cream, tomatillo

Taken from www.myrecipes.com/recipe/white-chili-avocado-cream (may not work)