Creamy Southwest Chicken Chili
This hearty and flavorful white chicken chili has a creamy texture with a kick of Southwest spices. Loaded with tender chicken, creamy white beans, and a blend of vibrant spices, this chili is the perfect comfort food. It's a satisfying dish that will warm you up on a chilly day.
ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans (15.5 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 2 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 cup frozen corn kernels
- 1/2 cup heavy cream
- Salt and pepper, to taste
steps
- 1.
Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned.
- 2.
Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.
- 3.
Stir in the white beans, diced green chilies, chicken broth, cumin, chili powder, dried oregano, paprika, and cayenne pepper.
- 4.
Bring the mixture to a boil, then reduce the heat and cover the pot. Simmer for 20 minutes, stirring occasionally.
- 5.
Add the frozen corn kernels and continue to simmer for an additional 10 minutes.
- 6.
Stir in the heavy cream, and season with salt and pepper to taste. Cook for another 5 minutes to allow the flavors to meld.
- 7.
Serve hot, garnished with shredded cheese, a dollop of sour cream, and chopped fresh cilantro.
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