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Chili is a beloved dish that has captured the hearts and stomachs of food lovers across the globe. With its warm, hearty nature and endless variations, chili has become a staple comfort food, perfect for gatherings, cold nights, or simply when you crave something satisfying. Among the myriad of chili recipes, the Creamy White Chicken Chili Delight stands out, offering a unique twist that elevates the traditional chili experience into a creamy, flavorful delight.

Creamy White Chicken Chili with Corn

Discover the delight of Creamy White Chicken Chili, a comforting twist on a classic favorite. This recipe brings together lean chicken, white beans, and a creamy base, resulting in a rich and satisfying dish that's perfect for any season. Packed with protein and fiber, this chili not only nourishes but also warms the soul. Ideal for family dinners or cozy nights, it invites everyone to gather around the table and enjoy. Try it today and savor the flavors!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed

1 can (15 oz) corn kernels, drained

4 cups chicken broth

1 cup heavy cream

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon oregano

Salt and black pepper, to taste

1 cup shredded Monterey Jack cheese

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove from the pot and let it cool slightly. Once cool, shred the chicken with two forks and set aside.

    Sauté Aromatics: In the same pot, add the diced onion and sauté for about 3-4 minutes, or until tender. Stir in the minced garlic and cook for another 1 minute, until fragrant.

      Combine Ingredients: Add the drained white beans, corn, shredded chicken, chicken broth, heavy cream, ground cumin, chili powder, smoked paprika, oregano, salt, and pepper to the pot. Stir well to combine all the ingredients.

        Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low and allow it to cook for about 20 minutes, stirring occasionally, until the chili is thickened and heated through.

          Add Cheese: Stir in the shredded Monterey Jack cheese until melted and creamy. Adjust seasoning if necessary.

            Serve: Ladle the creamy white chicken chili into bowls, and garnish with fresh cilantro, sliced jalapeños if desired, and serve with lime wedges on the side.

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings