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When the chill of winter sets in or the winds of a cool evening blow through, there’s nothing quite like a hearty bowl of chili to warm the soul. However, for those looking to elevate the traditional chili experience, Spicy Creamy Jalapeño White Chicken Chili offers a deliciously unique twist. This dish combines the comforting elements of creamy texture, the subtle yet impactful heat of jalapeños, and the satisfying heartiness of chicken and white beans, making it a standout choice for gatherings, cozy nights in, or meal prep for the week ahead.

Creamy Jalapeño White Chicken Chili

Warm up this winter with a bowl of Spicy Creamy Jalapeño White Chicken Chili, a delightful twist on traditional chili. This creamy dish features tender chicken, hearty white beans, and the perfect kick from fresh jalapeños. Packed with layers of flavor from sautéed onions and spices, it's not just comforting but also nutritious. With easy preparation steps, this chili is ideal for cozy nights, meal prepping, or impressing friends at gatherings. Dive into this delicious recipe for a satisfying and flavorful meal that everyone will love!
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Ingredients
  

1 lb (450 g) boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3 fresh jalapeños, seeded and finely diced (adjust based on heat preference)

1 can (15 oz) white beans, drained and rinsed (either cannellini or great northern beans)

4 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 cup corn (can be fresh, frozen, or canned)

1 cup heavy cream

1 tablespoon lime juice

Salt and pepper, to taste

Optional toppings: chopped fresh cilantro, shredded cheese, avocado slices, tortilla strips

Instructions
 

Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper. Sear the chicken for approximately 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pot and let it cool slightly before shredding.

    Sauté the Aromatics: In the same pot, add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent. Stir in the minced garlic and diced jalapeños, cooking for an additional 2-3 minutes until fragrant and the jalapeños begin to soften.

      Combine Ingredients: Shred the cooked chicken using two forks until it's in bite-sized pieces. Return the shredded chicken to the pot. Add in the drained white beans, chicken broth, ground cumin, chili powder, smoked paprika, and corn. Mix thoroughly to combine all the ingredients.

        Simmer: Increase the heat to bring the mixture to a boil, then reduce the heat to low. Allow the chili to simmer uncovered for about 20-25 minutes, or until the flavors meld together and the chili thickens slightly.

          Add Cream & Lime: Stir in the heavy cream and the lime juice, allowing the mixture to heat through for another 5 minutes. Taste the chili and adjust the seasoning with additional salt, pepper, or lime juice as desired.

            Serve: Ladle the spicy creamy chili into bowls and top with your choice of optional garnishes such as chopped fresh cilantro, shredded cheese, avocado slices, or crispy tortilla strips for added crunch.

              Prep Time, Total Time, Servings:

                - Prep Time: 15 minutes

                  - Total Time: 50 minutes

                    - Servings: 6