Chicken Chili with Radishes and Avocado


  • 1 (1.87-lb) pkg boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 jalapeño peppers, seeded and chopped
  • 3 cloves garlic, minced
  • 1 (32-oz) carton chicken broth
  • 2 (15.5-oz) cans cannellini beans, drained and rinsed
  • 1 (4-oz) can chopped green chiles
  • 1 cup milk
  • 1/3 cup chopped fresh cilantro
  • 1 Tbsp ground cumin
  • 1 (8-oz) carton sour cream
  • 1 cup shredded Cheddar cheese
  • 1 avocado, peeled and chopped
  • 1/4 cup thinly sliced radishes
  • Fresh cilantro sprigs (optional)

Lightly season chicken with salt and pepper. Heat oil in a stock pot over medium-high heat. Add chicken, onion, jalapeños, and garlic; cook, stirring occasionally, until chicken is done and onion is tender. Stir in broth, 2 cups water, beans, and chiles; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes. Stir in milk, cilantro and cumin; simmer 10 minutes or until slightly thickened. Gradually add sour cream and cheese, stirring until cheese is melted. Top with avocado and radishes. Garnish with cilantro sprigs, if using.

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