Description
A rich and creamy white chili enhanced with the heat of jalapeños, perfect for a cozy meal.
Ingredients
Scale
- 454 g boneless, skinless chicken breasts
- 15 ml olive oil
- 240 ml heavy cream
- 225 g cream cheese
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2–3 jalapeños, seeded and chopped
- 60 ml fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lime
- 1 can (425 g) white beans, drained and rinsed
- 960 ml low-sodium chicken broth
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken breasts and sear each side for 5-7 minutes until golden. Remove and set aside to cool.
- In the same pot, sauté diced onion until translucent, about 3-4 minutes. Add minced garlic and chopped jalapeños; cook for an additional 2-3 minutes until fragrant.
- Stir in ground cumin, smoked paprika, and chili powder, coating the vegetables evenly.
- Pour in chicken broth and bring to a boil. Meanwhile, shred the cooled chicken using two forks.
- Reduce heat to simmer. Add shredded chicken and drained white beans. Stir and cook for 10 minutes to combine flavors.
- Lower heat and stir in heavy cream and cream cheese until smooth. Simmer for 5-10 minutes. Season with salt, pepper, and lime juice to taste.
- Ladle chili into bowls and garnish with freshly chopped cilantro. Serve alongside tortilla chips or corn tortillas.
Notes
- Adjust the number of jalapeños based on your heat preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Can be frozen for up to 2 months; thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 90 mg