Description
Indulge in a warm bowl of Creamy Jalapeño White Chicken Chili perfect for cozy evenings. Learn how to make this delicious and comforting recipe here!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and diced
- 1 pound boneless, skinless chicken breasts, diced (450 g)
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) chili powder
- 1/2 teaspoon (3 ml) smoked paprika
- Salt and pepper, to taste
- 4 cups chicken broth (960 ml)
- 2 cans white beans, drained and rinsed (15 ounces (425 g) each)
- 1 cup corn kernels, fresh or frozen (150 g)
- 1/2 cup coconut cream (120 ml)
- 1/2 cup dairy-free sour cream (120 ml)
- 1/4 cup fresh cilantro, chopped (15 g)
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until soft, about 3-4 minutes.
- Stir in minced garlic and diced jalapeño, cooking for 1-2 minutes until fragrant.
- Add diced chicken breasts to the pot, cooking until browned on all sides.
- Season with ground cumin, ground coriander, chili powder, smoked paprika, salt, and pepper.
- Pour in chicken broth and bring to a simmer.
- Add drained and rinsed white beans and corn kernels, stirring to combine.
- Cover the pot and let it simmer for 20-25 minutes, until the chicken is cooked through.
- Stir in heavy cream and sour cream, mixing well to combine.
- Simmer for an additional 5 minutes, allowing the chili to thicken slightly.
- Remove from heat and stir in chopped cilantro and lime juice.
- Adjust seasoning with salt and pepper, if necessary.
- Serve hot and enjoy your creamy jalapeño white chicken chili.
Notes
- Consider using smoked paprika sparingly for a subtle smoky flavor.
- Blend white beans with coconut cream for a creamier consistency.
- Adjust jalapeño pepper and chili powder amounts to your desired spice level.
