White Chicken Chili with Avocado
2 tablespoons extra virgin olive oil
2 tablespoons salted butter
1 ¼ pounds skinless boneless chicken breasts, seasoned generously with salt + freshly ground black pepper
1 white onion, diced + 1 small additional chopped onion for serving
1 cup diced carrot
1 cup diced celery
½ cup dry white wine
30 ounces chicken stock
40 ounces cooked cannellini beans
two 4-ounce cans of fire-roasted green chilies, diced
fresh lime juice (2-3 limes + more for serving)
salt + freshly ground black pepper
Serve with: avocado chunks, lime wedges, dried oregano, chopped white onion, crispy bacon, grated cheddar cheese and/or hot sauce
In a large Dutch oven or heavy bottomed stock pot, melt butter with olive oil over medium high heat. Sear seasoned chicken on both sides. Transfer seared chicken to a plate.
Add diced onion to the pot with leftover butter/oil and chicken bits. Sauté onion, letting cook over medium heat for 5 minutes. Then add carrot and celery to the pot. Stir. Continue cooking, stirring occasionally for another 10 minutes. Pour white wine over veggies, turn heat to med/high and stir to deglaze the pan with wine. After a few minutes, when wine has reduced by half, add stock to the pot. Bring to a simmer, then add cannellini beans + green chilies. Shred chicken and add to the pot to finish cooking. Let everything simmer for a few minutes to let flavors mingle. Squeeze in juice of 2-3 limes. Taste for seasoning and add additional salt and freshly ground black pepper to taste.
Serve chili with avocado chunks, lime wedges, dried oregano, chopped white onion, cheddar cheese, bacon, and/or hot sauce.