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In the world of comfort foods, few dishes can match the warmth and satisfaction of a hearty bowl of white chicken chili. This Creamy Dreamy Award Winning White Chicken Chili is not just a meal; it's a celebration of flavors and textures that will leave your taste buds dancing. With its creamy consistency and a delightful blend of spices, this recipe provides an inviting and delicious option for gatherings, weeknight dinners, or simply when you're craving something comforting. Rich in flavor and nutrients, this dish is perfect for those chilly nights when a warm bowl of chili can make everything feel just a little better.

Award Winning White Chicken Chili

Looking for a cozy meal to warm up chilly evenings? These simple sandwich recipes are perfect for quick meal prep and can easily be customized to fit any occasion. Make your weeknight dinners effortless with delicious, satisfying sandwiches that the whole family will love—try them with a side of creamy dreamy white chicken chili for the ultimate comfort food combo! SimpleSandwichRecipes QuickMealPrep ComfortFood FamilyDinner CulinaryDelights Afterka WeeknightMeals
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 jalapeño pepper, seeded and finely chopped (adjust for heat preference)

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon cayenne pepper (optional, add for more heat)

4 cups low-sodium chicken broth

3 cups cooked chicken, shredded (rotisserie chicken works well)

2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup heavy cream

1 cup cream cheese, softened

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Avocado and shredded cheese, for topping (optional)

Instructions
 

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic and chopped jalapeño. Cook for an additional 2-3 minutes until fragrant.

      Sprinkle in the ground cumin, chili powder, and cayenne pepper, stirring to coat the vegetables evenly. Cook for one more minute.

        Add the chicken broth, shredded chicken, white beans, and corn to the pot. Bring the mixture to a simmer.

          Once simmering, reduce the heat to low and stir in the heavy cream and softened cream cheese. Mix until the cheese is fully melted and incorporated.

            Season with salt and pepper to taste. Allow the chili to simmer for an additional 15-20 minutes, stirring occasionally.

              Serve hot, garnished with fresh cilantro, lime wedges, and optional toppings like avocado and shredded cheese. Enjoy!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6-8