2LbsSkinless, Boneless Chicken Breast, cut into pieces
3CupsFresh White Corn Kernals
15OzCan Unsalted Chickpeas, rinsed and drained
1CupHalf and Half
3/4CupChopped Fresh Cilantro, divided
1/3CupPlus 1 1/2 tsp Fresh Lime Juice, divided
2.38TspKosher Salt, divided
1Medium Ripe Peeled Avocado
1/3CupLight Sour Cream
3/4CupDiced Tomatillo
Instructions
Preheat broiler to high.
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.
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.
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.