1 lb chicken breast (diced)
1 can white beans (drained and rinsed)
1 cup chicken broth
1 cup corn (frozen or fresh)
1 cup heavy cream
1 tsp chili powder
1 onion (chopped)
2 cloves garlic (minced)
Prepare Your Ingredients: Start by gathering all your ingredients together. Dice the chicken, chop the onion, and mince the garlic to ensure a smooth cooking process.
Sauté the Aromatics: In a large pot, add a touch of olive oil over medium heat. Once hot, add the chopped onion and garlic, sautéing until fragrant and the onion is translucent (about 3-5 minutes).
Cook the Chicken: Add the diced chicken to the pot. Season with salt, pepper, and chili powder. Cook until the chicken is no longer pink, stirring occasionally (about 5-7 minutes).
Add the Rest of the Ingredients: Pour in the chicken broth, then add the white beans and corn. Stir to combine everything.
Simmer: Bring the chili to a low boil, then reduce the heat and simmer for 15 minutes, allowing the flavors to meld.
Stir in the Cream: Lastly, pour in the heavy cream and stir until incorporated. Allow it to heat through for another 5 minutes.
Serve: Serve warm with your favorite toppings: avocado, shredded cheese, cilantro, or a squeeze of lime for added flavor!
