Adobo White Chili Recipe with Lime-Avocado Crema and Tomatillo

White Chili

Savoring a spicy, steaming bowl of chili is one of the best ways to warm up on a cold winter night. White chili often seems bland next to its beefy, brawny cousins – but this delectable white chili recipe will make you a believer. It features the deep, rich flavors of adobo and roasted peppers, hearty pork and chicken breast, sweet corn, fresh lime, zesty tomatillo, and smooth avocado crema.

Get all your ingredients chopped and prepped before you begin cooking, and invite some friends over for dinner. This recipe makes 12 1-cup servings of white chili.



1 white onion, peeled and halved
1 jalapeno pepper
1 serrano pepper
45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups)
1 chipotle chili pepper, canned in adobo sauce + 2 teaspoons sauce
2 tablespoons all-purpose flour
4 cups organic, unsalted chicken stock
6 teaspoons olive oil (or other oil)
10 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground coriander
1 tablespoon ground cumin
1 lb. organic ground pork
2 lbs. organic skinless, boneless chicken breasts
3 cups frozen corn kernels
1/3 cup fresh lime juice
½ cup chopped fresh cilantro
1 cup heavy cream
2 ½ teaspoons salt
Cooking spray

Lime-Avocado Crema and Tomatillo

2 ripe avocados
2/3 cup sour cream
3 teaspoons fresh lime juice
¼ teaspoon salt
1 ½ cups diced tomatillo


  1. First, roast your peppers and onions. Preheat your broiler to high and spray a foil-lined baking sheet with cooking oil. Broil the white onion, jalapeno and serrano pepper on the middle rack until blackened on all sides – about 15 minutes, turning occasionally. After cooking, let the peppers stand for 6-7 minutes wrapped in foil. Peel your peppers, and discard the seeds and stems.
  2. Toss your roasted peppers and onions, 2 cups ofbeans, chipotle pepper, adobo sauce, flour, and ½ cup of chicken stock into a blender and process the mixture until it is smooth.
  3. Grab a large pot or Dutch oven and heat on medium-high. Add the olive oil to coat the pan. Throw in your minced garlic and cook for 30 seconds, then add your oregano, coriander and cumin and sauté another 30 seconds. Add the pork and break up with a spatula, cooking for 4 minutes total.
  4. Stir in your mixture from the blender, add the rest of the chicken stock, and bring the pot to a boil. Reduce to a simmer and cook for 20 minutes, stirring frequently.
  5. Add your bite-size chicken pieces to the soup and cook for 5 minutes, then add the remaining white beans and your frozen corn and cook for another 7 minutes. You’re almost done!
  6. Reduce the heat to medium-low, and stir in your heavy cream, 1/3 cup lime juice, and ½ cup cilantro. Let it cook for 4 minutes, and toss in 2 ½ teaspoons of salt
  7. Finally, make the garnish. Mash the avocados with a fork until smooth, and combine with the sour cream, 3 teaspoons fresh lime juice, and ¼ teaspoon salt.
  8. Top each serving of white chili with a dollop of lime-avocado crema and a sprinkling of chopped tomatillos. Serve with tortilla chips if desired.

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Photo of chili peppers from Shutterstock