White Chicken Chili

Ingredients

• 2 cups cooked chicken, shredded
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (4 oz) diced green chilies
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 1 tsp lime juice (optional)
• 1 cup heavy cream or half-and-half
• Chopped cilantro (for topping)
• Shredded cheese (Monterey Jack or Cheddar, for topping)
• Sour cream or Greek yogurt (for topping)
• Sliced jalapeños (for topping)

Instructions

1. Prepare the Ingredients: Start by gathering and prepping all your ingredients. Chop the onion and bell pepper into small, even pieces. Mince the garlic finely and shred the cooked chicken if necessary.
2. Sauté the Vegetables: In a large pot over medium heat, add a tablespoon of oil. Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Add the Spices: Stir in the ground cumin, chili powder, paprika, and cayenne pepper. Cook for an additional 30 seconds to toast the spices.
4. Combine Ingredients: Add the shredded chicken, white beans, corn, green chilies, and chicken broth to the pot. Stir well to combine all ingredients.
5. Simmer the Chili: Bring the mixture to a low simmer. Reduce the heat to medium-low and cover the pot. Let it simmer for about 20-25 minutes, stirring occasionally.
6. Add Creaminess: After the chili has simmered, stir in the heavy cream. Allow the chili to heat through for another 5-10 minutes on low heat.
7. Season to Taste: Taste the chili and add salt, pepper, and lime juice as desired.
8. Serve: Ladle the chili into bowls and top with your choice of garnishes such as cilantro, shredded cheese, sour cream, and jalapeños.

Nutrition