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When the weather turns chilly and comfort food cravings strike, there’s nothing quite like a warm bowl of white chicken chili to soothe the soul. This dish, with its creamy texture and robust flavors, offers a delightful twist on traditional chili that warms your heart and fills your belly. The appeal of white chicken chili lies not only in its heartiness but also in its ability to combine savory ingredients that create a symphony of taste. With every spoonful, you can savor the richness of the broth, the tender chicken, and the deliciously satisfying beans.

White Chicken Chili

Looking for a protein-packed lunch that’s perfect for meal prep at work? This creamy dreamy white chicken chili combines tender chicken, wholesome beans, and vibrant spices for a satisfying meal that will keep you energized throughout the day. Make it ahead of time and enjoy a delicious, comforting bowl anytime! MealPrep ProteinPacked LunchIdeas HealthyEating WhiteChickenChili Afterka ComfortFood
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 medium onion, diced

2 cloves garlic, minced

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

1 can (4 oz) diced green chilies

4 cups low-sodium chicken broth

1 cup corn (frozen or canned)

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (adjust for spice level)

1 cup sour cream

1 cup shredded Monterey Jack cheese, plus more for serving

Salt and pepper, to taste

Fresh cilantro for garnish

Juice of 1 lime (optional)

Instructions
 

Sauté the Chicken: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until golden, about 5-7 minutes. Remove chicken from pot and set aside.

    Cook the Aromatics: In the same pot, add a bit more olive oil if needed and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Combine Ingredients: Return the cooked chicken to the pot. Add the white beans, green chilies, chicken broth, corn, cumin, chili powder, smoked paprika, and cayenne. Stir well to combine.

        Simmer: Bring the chili to a boil. Reduce heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally.

          Make it Creamy: Remove the pot from heat and stir in the sour cream and shredded Monterey Jack cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.

            Garnish and Serve: Serve hot, garnished with fresh cilantro, a sprinkle of cheese, and a squirt of lime juice if desired.

              Prep Time: 15 min | Total Time: 50 min | Servings: 6