White Chili with Avocado Cream

Try this recipe for a flavorful and hearty white chili with chicken.
Preheat the grill to high heat.Place the first 3 ingredients on a foil-lined baking sheet. Brush with cooking spray. Place the pan on the middle rack of the oven; bake for 15 minutes or until lightly browned on all sides, turning occasionally. Wrap the peppers in foil; let stand for 5 minutes. Peel the peppers, stems, and seeds. Combine pepper, onion, 1/2 cup stock, flour, adobo sauce, chipotle, and 1 can cannellini beans in a blender; whisk until smooth.Preheat a large roasting pan over medium-high heat. Pour the oil into the pan; stir to coat. Add garlic to skillet; simmer 30 seconds. Add the cumin, oregano and coriander to the pan; simmer for 30 seconds. Add the pork; cook for 4 minutes, stirring occasionally, until it crumbles. Add the onion mixture and remaining 3 1/2 cups broth. Bring to a boil; reduce heat and simmer for 20 minutes, stirring frequently.Add the chicken to the skillet; cook for 5 minutes. Add the remaining canned cannellini beans, corn and chickpeas; cook for 7 minutes. Reduce heat to medium-low. Mix in half, 1/2 cup cilantro and 1/3 cup juice; cook for 3 minutes. Add 2 1/4 teaspoons of salt.Place the avocado in a small bowl; mash with the back of a fork. Add sour cream, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt. Serve the chili with the remaining 1/4 cup cilantro, avocado cream, and tomatillo.