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What sets Spicy & Creamy Jalapeño White Chicken Chili apart from traditional chili recipes is its vibrant flavor profile. The dish fuses the classic elements of chili—such as protein, beans, and spices—with a creamy base and the distinctive kick of jalapeños. The result is a chili that is not only rich and satisfying but also brightened by the fresh heat of peppers. This unique combination appeals to those who crave comfort food but also enjoy a little spice in their meals.

Creamy Jalapeño White Chicken Chili

Warm up your chilly evenings with a bowl of Spicy & Creamy Jalapeño White Chicken Chili. This unique twist on the classic chili combines tender chicken, fresh vegetables, and creamy richness with a kick of jalapeño heat. Perfect for cold nights or festive gatherings, this dish is easy to prepare and sure to please everyone at your table. Elevate each serving with your favorite toppings and enjoy a hearty meal that’s both comforting and delicious!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

1 medium onion, diced

4 cloves garlic, minced

2 fresh jalapeños, diced (seeds removed for less heat)

1 bell pepper, diced (yellow or red for sweetness)

1 can (14 oz) diced tomatoes with green chilies

2 cups low-sodium chicken broth

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

1 cup corn (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt & pepper to taste

1 cup heavy cream (or coconut milk for a lighter option)

1/2 cup fresh cilantro, chopped (for garnish)

Optional toppings: avocado, shredded cheese, lime wedges, sour cream

Instructions
 

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic, diced jalapeños, and bell pepper, and sauté for another 3-4 minutes until the vegetables are tender.

    Cook the Chicken: Add the chicken breasts to the pot and pour in the diced tomatoes (with their juices) and chicken broth. Season with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 20-25 minutes, or until the chicken is cooked through.

      Shred the Chicken: Once the chicken is cooked, remove it from the pot. Let it cool slightly, then shred it using two forks and return it to the pot.

        Add Beans and Corn: Stir in the white beans and corn, allowing the chili to simmer uncovered for another 10 minutes. This will thicken the chili slightly and let the flavors meld.

          Make it Creamy: Lower the heat and stir in the heavy cream. Allow the chili to warm through, then taste and adjust seasoning if necessary.

            Serve: Ladle the creamy jalapeño white chicken chili into bowls. Top with fresh cilantro and any optional toppings you desire, such as avocado, shredded cheese, lime wedges, or a spoonful of sour cream.

              Enjoy! Serve hot with tortilla chips or warm crusty bread.

                Prep Time: 15 mins | Total Time: 55 mins | Servings: 6-8