Experience Creamy White Chicken Chili a deluxe comfort dish thats rich and cozy yet ready in minutes perfect for weeknights and cravings

Scale

1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

1 medium onion, diced

2 garlic cloves, minced

2 cans white beans (15 oz each), drained and rinsed

1 can diced green chilies (4 oz)

1 teaspoon ground cumin

1/2 teaspoon chili powder

4 cups chicken broth, low-sodium recommended

1 cup frozen corn kernels

1 cup heavy cream or half-and-half

Salt and pepper to taste

Fresh lime wedges and chopped cilantro for serving

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Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. The kitchen should smell sweet and toasty.
Stir in garlic and cook for 30 seconds until fragrant. Avoid burning; adjust heat as needed.
Season chicken pieces with a pinch of salt and pepper, then add to the pot. Cook until lightly browned on all sides, about 4–6 minutes.
Sprinkle in cumin, chili powder (and smoked paprika if using). Stir for about 1 minute to bloom the spices and wake up the flavors.
Add the white beans, green chilies, corn, and chicken broth. Bring to a gentle simmer, then reduce heat to maintain a steady simmer. Cook 15–20 minutes, or until the chicken is cooked through (internal temp 165°F) and the flavors have melded.
Stir in the heavy cream (or half-and-half). Simmer 3–5 minutes more, until the chili is glossy and slightly thickened. If you want it thicker, partially mash some beans with the back of a spoon.
Taste and adjust salt and pepper. Squeeze in a little lime juice to brighten, and sprinkle with fresh cilantro just before serving.