Creamy Jalapeño White Chicken Chili (Print Version)
Tender chicken, jalapeños, and white beans in a creamy, comforting chili with a mild kick. Great for sharing.
# Ingredients:
01 -
1 lb boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 medium onion, diced
04 -
4 cloves garlic, minced
05 -
2-3 jalapeños, seeded and chopped
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
½ teaspoon chili powder
09 -
1 can (15 oz) white beans, drained and rinsed
10 -
4 cups low-sodium chicken broth
11 -
1 cup heavy cream
12 -
1 cup shredded cream cheese
13 -
Salt and pepper to taste
14 -
Juice of 1 lime
15 -
¼ cup fresh cilantro, chopped
16 -
Tortilla chips or corn tortillas for serving
# Directions:
01 -
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken breasts and sear for 5-7 minutes per side until golden brown. Remove the chicken and set aside to cool slightly.
02 -
In the same pot, add the diced onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and chopped jalapeños, cooking for another 2-3 minutes until fragrant.
03 -
Sprinkle in the cumin, smoked paprika, and chili powder, stirring well to coat the vegetables in the spices.
04 -
Pour in the chicken broth and bring the mixture to a boil. While it’s heating, shred the cooled chicken using two forks.
05 -
Once boiling, reduce the heat to a simmer. Add the shredded chicken and drained white beans to the pot. Stir to combine and heat through for about 10 minutes.
06 -
Reduce heat to low and stir in the heavy cream and cream cheese, mixing until smooth and well incorporated. Let it simmer for another 5-10 minutes, allowing all the flavors to meld. Season with salt, pepper, and lime juice to taste.
07 -
Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with tortilla chips or corn tortillas on the side for dipping.
# Notes:
01 -
Adjust the number of jalapeños based on your spice preference for a milder or spicier flavor.