If you're on the hunt for a comforting dish that warms you from the inside out, look no further than this Creamy White Bean & Chicken Chili. It's hearty, packed with flavor, and perfect for those chilly nights when you crave something a little more exciting than your average soup.
Olive oil sets the stage for sautéing the chicken and aromatics, providing a subtle richness without overpowering. Chicken breasts, cubed for quick cooking, deliver lean protein and hearty texture. Onion and garlic are the aromatic base, adding sweetness and depth. A mix of spices — cumin, coriander, smoked paprika, and a touch of cayenne pepper — creates a warm, smoky flavor profile with just a hint of heat. White beans (like cannellini or navy) add creaminess and fiber. Chicken broth is the flavorful liquid base, while corn contributes a pop of sweetness. The combination of sour cream and heavy cream ensures a luscious, velvety finish. Cilantro, jalapeño, and lime wedges provide fresh, zesty accents to brighten each bowl.
This chili shines with a side of warm crusty bread or homemade cornbread, perfect for soaking up every last drop. A simple green salad on the side can add a fresh, crisp element to your meal.
Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the cubed chicken. Cook, stirring occasionally, until the pieces are browned and cooked through. This should take about 5-7 minutes. As the chicken cooks, you'll notice it starts to develop a lovely golden crust — that's flavor right there!
Next, toss in the diced onion and minced garlic. Cook these until the onion is translucent, about 3 minutes. Keep stirring to prevent the garlic from burning, as it can turn bitter if overcooked.
Now it’s time to add the spices: cumin, coriander, smoked paprika, and cayenne pepper. Stir them in and let the spices cook for a minute. This step helps release their essential oils, making your kitchen smell incredible.
Pour in the white beans and chicken broth. Bring the mixture to a gentle simmer. Let it cook for about 20 minutes so all the flavors can meld together beautifully. Just give it a stir now and then.
Add the corn to the pot and cook for an additional 5 minutes. The corn should be heated through and still pop with sweetness.
Remove the pot from the heat and stir in the sour cream and heavy cream. This is where the magic happens — the chili transforms into a rich, creamy delight. Season with salt and pepper to taste.
For the finishing touch, garnish with fresh cilantro and sliced jalapeño. Serve each bowl with a lime wedge on the side for a zesty kick.
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