Creamy White Bean & Chicken Chili
This creamy white bean and chicken chili recipe offers a flavorful twist on traditional chili with tender chicken, hearty white beans, and a rich, creamy broth. Perfect for chilly nights, this dish is easy to make and sure to satisfy. Ideal for those looking to enjoy a comforting, protein-rich meal with a touch of spice.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cubed
1 large onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 cans (15 oz each) white beans, drained and rinsed
4 cups chicken broth
1 cup frozen corn
1/2 cup sour cream
1/4 cup heavy cream
Salt and pepper to taste
1/4 cup fresh cilantro, chopped for garnish
1 jalapeño, sliced for garnish
1 lime, cut into wedges for serving
Instructions
1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
2. Add the onion and garlic, cooking until the onion is translucent, about 3 minutes.
3. Stir in the cumin, coriander, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
4. Add the white beans and chicken broth, bringing to a simmer. Cook for 20 minutes to allow the flavors to meld.
5. Stir in the corn and cook for an additional 5 minutes.
6. Remove from heat and stir in the sour cream and heavy cream until well combined.
7. Season with salt and pepper to taste. Garnish with cilantro and sliced jalapeño before serving with lime wedges.
Storage
Store the chili in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
