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When the weather turns chilly and you crave a warm, comforting meal, nothing quite compares to a bowl of cozy creamy white chicken chili. This dish is a delightful twist on traditional chili, offering a creamy texture and a flavor profile that warms the soul. Unlike its tomato-based counterpart, white chicken chili boasts a lighter, yet equally satisfying, blend of ingredients that come together to create a hearty meal perfect for any occasion.

Creamy White Chicken Chili

Warm up with a bowl of cozy creamy white chicken chili, the perfect comfort food for chilly days! This heartwarming dish features tender shredded chicken combined with white beans, aromatic spices, and a rich creamy base that will soothe your soul. Whether you're hosting a gathering or enjoying a quiet night in, this versatile recipe adapts to your taste with optional add-ins and customizations. Follow our step-by-step guide to create a delicious meal that everyone will love!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 medium onion, diced

3 cloves garlic, minced

2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed

1 can (4 oz) diced green chilies

1 cup chicken broth

1 cup heavy cream

1 tsp ground cumin

1 tsp smoked paprika

1 tsp oregano

Salt and pepper to taste

2 tbsp olive oil

1 cup corn (fresh or frozen)

½ cup chopped fresh cilantro for garnish

1 cup shredded Monterey Jack cheese (optional)

Lime wedges for serving

Instructions
 

Sauté the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the pot. Sear the chicken for about 5-7 minutes per side, or until they are golden brown. Remove the chicken from the pot and set aside to cool.

    Cook the Aromatics: In the same pot, add the diced onion and cook for 3-4 minutes, until softened. Add garlic and cook for an additional 1-2 minutes, stirring frequently until fragrant.

      Combine Other Ingredients: Add the white beans, diced green chilies, chicken broth, corn, cumin, smoked paprika, and oregano to the pot. Stir well to combine, then bring the mixture to a gentle simmer.

        Shred the Chicken: While the soup is simmering, shred the seared chicken into bite-sized pieces. Once the chili has simmered for about 10 minutes, return the shredded chicken to the pot.

          Add Cream: Pour in the heavy cream and stir well. Allow the chili to simmer for another 10-15 minutes, letting all the flavors meld together. Taste and adjust seasonings with salt and pepper as needed.

            Serve: Remove from heat, ladle the chili into bowls, and garnish with chopped cilantro and shredded Monterey Jack cheese, if desired. Serve with lime wedges for an extra burst of flavor.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings