Southwest White Chicken Chili with Avocado & Crusty Bread

Directions

1. Heat a medium saucepan over medium heat and add a light coating of coconut oil.
2. Dice the yellow onion, mince the garlic, and seed and mince the jalapeño.
3. Add the onion, garlic, and jalapeño to the pan and cook, stirring often, until the onion softens, about 3–4 minutes.
4. Cut the chicken into bite-sized pieces.
5. Rinse and drain the cannellini beans.
6. Stir the chicken into the pan and cook until no pink remains, 2–3 minutes.
7. Wash, dry, and roughly chop the cilantro leaves, discarding the stems.
8. Add the beans, broth, half of the cilantro, cumin, oregano, salt, and pepper to the pot. Bring to a boil, then reduce to a simmer and cook about 10 minutes.
9. Toast the slices of whole grain bread until lightly browned.
10. Halve and pit the avocado, then scoop out and dice the flesh.
11. Ladle the chili into bowls and top with avocado and the remaining cilantro before serving.