Preparation Time: 45 minutes
3 tablespoons olive oil
1 cup onion, finely chopped
1/2 cup carrots, peeled and diced
1/2 cup celery stalk, diced
1 whole Guajillo chili, seeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon ground cumin (best if fresh ground)
1/2 teaspoon ground coriander
1/2 teaspoon ancho chile powder (can use regular chili powder)
1 tablespoon fresh thyme, finely chopped
1/4 cup flour
4 cups chicken broth or stock
2 cups cooked chicken, diced (leftovers work great)
2 cups white beans, canned, drained and rinsed
1 whole avocado, preferably Hass, cut into 1/4-inch dice
1 whole lime juice, freshly squeezed
1 whole Roma tomatoes, diced into 1/4 inch cubes
1/4 cup cilantro, chopped fine
2 teaspoons salt or to taste
1. Take 2 tablespoons of the olive oil and place it in a large pot over medium high heat. Add onions, carrots, celery, Guajillo chili, garlic, cumin, coriander, ancho chile power and fresh thyme. Saute, stirring occasionally until onions are soft and translucent.
2. Add two more tablespoons of the olive oil and add the flour. Continue to cook and stir frequently for 3 minutes.
3. Season to taste with salt and fresh ground black pepper.
4. Add chicken broth, chicken, and white beans and bring to a boil. Immediately turn the pot down to a slow simmer and cook for 30 minutes.
5. Toss the lime juice in with the avocado so it doesn’t brown. Serve the chili with topping of avocado, diced tomato, and fresh cilantro.