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In the realm of comfort food, few dishes can rival the warming embrace of a hearty bowl of chili. Among the myriad of chili recipes, the Creamy Jalapeño White Chicken Chili stands out with its unique blend of flavors and textures. This dish is an inviting combination of tender chicken, creamy goodness, and a subtle kick of heat from fresh jalapeños, making it an ideal option for chilly evenings or casual gatherings.

Creamy Jalapeño White Chicken Chili

Discover the ultimate comfort food with Creamy Jalapeño White Chicken Chili! This delicious dish combines tender chicken, creamy textures, and a hint of heat from fresh jalapeños, making it perfect for chilly nights or casual gatherings. With easy-to-follow steps, this recipe is great for both novice cooks and seasoned chefs. Enjoy its rich flavors, nutritional benefits, and comforting warmth that will surely become a favorite in your kitchen. Gather your ingredients and get ready to impress!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

4 cloves garlic, minced

2-3 jalapeños, seeded and chopped (adjust based on spice preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

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

4 cups low-sodium chicken broth

1 cup heavy cream

1 cup shredded cream cheese

Salt and pepper, to taste

Juice of 1 lime

¼ cup fresh cilantro, chopped (for garnish)

Tortilla chips or corn tortillas (for serving)

Instructions
 

Cook the Chicken: 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.

    Sauté Aromatics: 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.

      Season the Base: Sprinkle in the cumin, smoked paprika, and chili powder, stirring well to coat the vegetables in the spices.

        Add Liquid Ingredients: Pour in the chicken broth and bring the mixture to a boil. While it’s heating, shred the cooled chicken using two forks.

          Combine Chicken and Beans: 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.

            Make it Creamy: 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.

              Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with tortilla chips or corn tortillas on the side for dipping.

                Prep Time, Total Time, Servings: 15 min | 45 min | 6 servings