White Chili with Avocado Cream

This is a perfect recipe for a cold winter day!

1 serrano chile
1 jalapeño pepper
1 medium onion, peeled and halved
Cooking spray
4 cups unsalted chicken stock, divided
2 tablespoons all-purpose flour
1 ½ teaspoons adobo sauce
1 chipotle chile, canned in adobo sauce
2 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
5 ½ teaspoons olive oil
8 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
¾ teaspoon ground coriander
1 pound ground pork
2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
3 cups fresh white corn kernels
1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
1 cup half-and-half
¾ cup chopped fresh parsley, divided
⅓ cup plus 1 1/2 teaspoons fresh lime juice, divided
2.38 teaspoons kosher salt, divided
1 medium ripe peeled avocado
⅓ cup light sour cream

 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.

 Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic to pan; sauté 30 seconds. Add cumin, oregano, and coriander to pan; sauté 30 seconds. Add pork; cook 4 minutes, stirring to crumble. Stir in onion mixture and remaining 3 1/2 cups stock. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently.

 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 parsley and avocado cream.