Creamy Jalapeño White Chili (Printable Version)
Delight in a creamy chili with tender chicken, jalapeños, and fresh cilantro that brings warmth and spice.
# Ingredients Required:
→ Proteins
01 -
454 g boneless, skinless chicken breasts
→ Fats and Oils
02 -
15 ml olive oil
03 -
240 ml heavy cream
04 -
225 g cream cheese
→ Vegetables and Aromatics
05 -
1 medium onion, diced
06 -
4 cloves garlic, minced
07 -
2-3 jalapeños, seeded and chopped
08 -
60 ml fresh cilantro, chopped
→ Spices and Seasonings
09 -
1 teaspoon ground cumin
10 -
1 teaspoon smoked paprika
11 -
0.5 teaspoon chili powder
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
Juice of 1 lime
→ Beans and Broth
15 -
1 can (425 g) white beans, drained and rinsed
16 -
960 ml low-sodium chicken broth
# Guide to Cooking:
01 -
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.
02 -
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.
03 -
Stir in ground cumin, smoked paprika, and chili powder, coating the vegetables evenly.
04 -
Pour in chicken broth and bring to a boil. Meanwhile, shred the cooled chicken using two forks.
05 -
Reduce heat to simmer. Add shredded chicken and drained white beans. Stir and cook for 10 minutes to combine flavors.
06 -
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.
07 -
Ladle chili into bowls and garnish with freshly chopped cilantro. Serve alongside tortilla chips or corn tortillas.
# Extra Suggestions:
01 -
Adjust jalapeño quantity to control spiciness. For a thicker texture, blend a portion before adding dairy. Top with avocado, sour cream, or shredded cheese as desired.