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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) white beans (cannellini or great northern) - 1 can (10 oz) diced green chilies The main stars of this dish are the chicken, beans, and chilies. I love using boneless, skinless chicken breasts. They cook quickly and stay tender. White beans add creaminess to the chili. Choose either cannellini or great northern beans for a nice texture. Diced green chilies bring a mild heat and a pop of flavor. - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 4 cups low-sodium chicken broth Seasonings are key here. Ground cumin gives earthiness. Chili powder adds warmth. Smoked paprika brings a lovely smoky taste. Using low-sodium chicken broth keeps the dish balanced and healthy. This mix of spices creates a flavorful base that enhances the chicken and beans. - 1 cup heavy cream - 1 cup corn kernels (fresh, frozen, or canned) - Fresh cilantro, avocado, lime wedges, shredded cheese For a creamy touch, add heavy cream. It makes the chili rich and smooth. Corn kernels add sweetness and a nice crunch. Toppings are where you can get creative. Fresh cilantro brightens the dish. Avocado adds creaminess, while lime gives a zesty kick. Shredded cheese on top adds a gooey finish. Each of these options brings its own flair to your bowl! - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 medium onion, finely chopped, and sauté for 3-4 minutes until soft. - Next, add 3 cloves of minced garlic and cook for 1 minute, stirring often. - Now, add 1 pound of cut chicken pieces. Cook until golden and no longer pink, about 5-7 minutes. - Sprinkle 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and ½ teaspoon of smoked paprika over the chicken. Mix well to coat the chicken. - Pour in 4 cups of low-sodium chicken broth. Turn up the heat and bring it to a boil. - Once boiling, reduce the heat to low. Add 1 can of white beans, 1 can of diced green chilies, and 1 cup of corn kernels. Stir gently. - Let the chili simmer for 15-20 minutes. This helps all the flavors blend nicely. - After simmering, stir in 1 cup of heavy cream. Let it cook for another 5 minutes. - Taste the chili and adjust with salt and pepper as needed. To make your chili burst with flavor, use the right spices. Ground cumin, chili powder, and smoked paprika give a warm taste. Each spice adds its unique touch, so don’t skip them! When sautéing onions and garlic, heat olive oil in a pot. Add chopped onions and stir for 3-4 minutes. The onions should be soft and clear. Then, add minced garlic and cook for one more minute. This brings out the sweet taste of the onions and the strong aroma of the garlic. For a creamy chili, heavy cream is key. Stir it in at the end of cooking. This adds richness and smoothness. You can also blend a small amount of the chili for a thicker texture, then mix it back in. If you want to adjust the thickness, add more chicken broth for a soupier chili. For a thicker chili, let it cook longer to reduce the liquid. Keep stirring occasionally to prevent sticking. Presentation matters! Serve the chili in warm bowls. Top with fresh cilantro, creamy avocado slices, and a sprinkle of shredded cheese for color. A squeeze of lime adds a bright touch. Crispy tortilla chips are the perfect side. They add crunch and are great for dipping. Enjoy your meal with friends or family for a cozy gathering! {{image_4}} You can easily make this dish vegetarian. Just swap the chicken for a plant-based protein. Options like tempeh or tofu work great. They soak up the flavors well. This change makes the chili rich and hearty without meat. If you love heat, add jalapeños or more chili powder. Diced jalapeños add a fresh kick. You can also sprinkle in some cayenne pepper for more warmth. This spicy twist will wake up your taste buds! Feel free to add more vegetables or beans. Bell peppers, zucchini, or spinach blend well. You can also throw in black beans for extra protein. These additions give the chili more texture and flavor. To store leftovers, wait until the chili cools. Use an airtight container. This keeps the chili fresh for up to four days in the fridge. Make sure to label the container with the date. This way, you won't forget when you made it. If you want longer storage, freezing works great. Pour the cooled chili into freezer-safe bags or containers. Remove as much air as possible. This helps prevent freezer burn. The chili can last for about three months in the freezer. Just write the date on the bags! When ready to eat, reheat the chili slowly. You can use the stove or microwave. If using the stove, warm it on low heat. Stir often to keep it from sticking. For the microwave, heat in short bursts, stirring in between. This keeps the flavor and creaminess intact. Enjoy your warm chili! Yes, you can prepare the chili in advance. This chili tastes even better the next day. After cooking, let it cool. Store it in an airtight container in the fridge. When you're ready to eat, simply reheat it on the stove. Stir occasionally for even warming. If you want a dairy-free option, use coconut cream. Full-fat coconut milk works well too. For a lighter choice, use almond milk or cashew cream. Each option gives a nice creaminess without dairy. Just pick what suits your taste best. This chili has a mild spice level. The diced green chilies add flavor without too much heat. If you like it spicier, add more chili powder or fresh jalapeños. Spice can be adjusted based on your taste. Always taste as you go for the best results. This blog post covered how to make a hearty chicken chili. You learned about the key ingredients, step-by-step preparation, and helpful tips. We also explored fun variations and storage advice to keep your chili fresh. Remember, you can adjust flavors to fit your taste. Whether you want it spicy or creamy, there are many ways to enjoy this dish. Now, it’s time to try making it for yourself. You'll love how easy and tasty it can be!

One-Pot Creamy White Chicken Chili

Warm up with this delicious One-Pot Creamy White Chicken Chili that's perfect for any night of the week! Packed with tender chicken, hearty white beans, and a blend of flavorful spices, this easy recipe comes together in just one pot for a hassle-free cleanup. Top it off with fresh cilantro, creamy avocado, and a squeeze of lime for an extra zing. Click through to explore how to make this comforting dish that will delight your family!
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Ingredients
  

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

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

1 can (10 oz) diced green chilies

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

4 cups low-sodium chicken broth

1 cup heavy cream

1 cup corn kernels (fresh, frozen, or canned)

Salt and pepper to taste

2 tablespoons olive oil

Optional toppings: chopped fresh cilantro, avocado slices, lime wedges, shredded cheese

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and soft.

    Add the minced garlic to the pot and sauté for an additional minute, stirring frequently, until the garlic is fragrant but not browned.

      Incorporate the diced chicken breasts into the pot, cooking until the chicken pieces are no longer pink and slightly golden, about 5-7 minutes.

        Sprinkle the ground cumin, chili powder, and smoked paprika over the chicken; stir well to ensure the spices evenly coat the meat for enhanced flavor.

          Pour in the chicken broth and increase the heat to bring the mixture to a rapid boil.

            Once boiling, reduce the heat to low and carefully add the white beans, diced green chilies, and corn kernels. Stir gently to incorporate all ingredients.

              Allow the chili to simmer for approximately 15-20 minutes, stirring occasionally to help meld the flavors together and create a harmonious dish.

                After simmering, stir in the heavy cream, allowing it to mingle with the other ingredients for an additional 5 minutes. Adjust the seasoning with salt and pepper to taste.

                  Once finished, turn off the heat and give the chili a final taste to see if any more seasoning is needed.

                    Prep Time: 10 min | Total Time: 50 min | Servings: 6

                      - Presentation Tips: Serve the chili in warm bowls and garnish with fresh cilantro, creamy avocado slices, a squeeze of lime juice, and a sprinkle of shredded cheese for a pop of color. Pair each bowl with crispy tortilla chips on the side to add a delightful crunch!