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Adding cream and lime juice to your chili is the final touch that elevates it to a whole new level. When incorporating the cream, it is essential to do so gently. Pour the cream into the chili after it has finished simmering and remove it from direct heat. This helps maintain the cream's velvety texture and prevents it from curdling. Stir the cream in slowly, ensuring it is fully blended before adding the lime juice. The lime juice offers a zesty brightness that cuts through the richness, but be cautious not to boil the chili after adding it. Boiling can cause the cream to separate, ruining the smooth consistency you're aiming for. Instead, stir in the lime juice and let the chili rest for a few minutes off the heat to allow the flavors to meld beautifully.

Creamy Jalapeño White Chicken Chili

Discover the ultimate comfort food with our Spicy Creamy Jalapeño White Chicken Chili! This hearty dish combines the tantalizing heat of jalapeños with a creamy, rich base, offering a satisfying dining experience perfect for cozy evenings or gatherings. Packed with lean chicken, beans, and a dash of lime, it's not only delicious but also nutritious. Learn how to create this flavorful chili and impress your loved ones with every bowl you serve!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3 fresh jalapeños, seeded and diced (adjust for heat preference)

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

4 cups chicken broth (low sodium preferred)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 cup corn (fresh, frozen, or canned)

1 cup heavy cream

1 tablespoon lime juice

Salt and pepper to taste

Optional toppings: chopped fresh cilantro, shredded cheese, avocado, tortilla strips

Instructions
 

Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Sear until golden brown on both sides, about 5-7 minutes per side. Remove from the pot and set aside to cool.

    Sauté the Aromatics: In the same pot, add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and diced jalapeños, cooking for another 2-3 minutes until fragrant.

      Combine Ingredients: Shred the cooked chicken using two forks. Return the shredded chicken to the pot. Add the white beans, chicken broth, cumin, chili powder, smoked paprika, and corn. Stir well to combine.

        Simmer: Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for about 20-25 minutes, allowing the flavors to meld and the chili to thicken slightly.

          Add Cream & Lime: Stir in the heavy cream and lime juice, allowing to heat through for another 5 minutes. Adjust seasoning with additional salt, pepper, or lime juice to taste.

            Serve: Ladle the chili into bowls and garnish with your choice of toppings – fresh cilantro, shredded cheese, avocado slices, or crunchy tortilla strips for added texture.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings