Ingredients:

For the White Chicken Chili:

• 2 pounds boneless, skinless chicken breasts, cooked and shredded

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

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

• 2 cans (4 oz each) chopped green chilies

• 2 roasted poblano peppers, peeled, seeded, and diced

• 4 cups chicken broth

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon dried oregano

• 1/2 teaspoon smoked paprika

• Salt and white pepper to taste

• 1 cup frozen corn kernels

• 1 cup heavy cream

• Juice of 1 lime

• Fresh cilantro, chopped, for garnish

For the Cilantro-Lime Crema:

• 1 cup sour cream

• 1/4 cup fresh cilantro, finely chopped

• Juice of 1 lime

• Salt to taste

Instructions:

For the White Chicken Chili:

1.     Sauté Aromatics:

• In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened and fragrant.

2.     Add Spices and Peppers:

• Stir in ground cumin, ground coriander, dried oregano, and smoked paprika. Add diced roasted poblano peppers and continue to sauté for an additional 2 minutes.

3.     Combine Chicken and Beans:

• Add shredded chicken, cannellini beans, chopped green chilies, and chicken broth to the pot. Season with salt and white pepper. Bring to a simmer and let it cook for 15-20 minutes.

4.     Add Corn and Cream:

• Stir in frozen corn kernels and heavy cream. Allow the chili to simmer for an additional 10 minutes, letting the flavors meld.

5.     Finish and Adjust:

• Add lime juice to brighten the flavors. Adjust salt and pepper to taste.

For the Cilantro-Lime Crema:

1.     Prepare the Crema:

• In a bowl, whisk together sour cream, finely chopped cilantro, lime juice, and a pinch of salt.

2.     Adjust Consistency:

• If the crema is too thick, you can thin it with a little water until it reaches a drizzle-friendly consistency.

To Serve:

1.     Serve the White Chicken Chili:

• Ladle the creamy white chicken chili into bowls.

2.     Drizzle with Crema:

• Drizzle a generous amount of cilantro-lime crema over the top of each serving.

3.     Garnish and Serve:

• Garnish with chopped fresh cilantro for a burst of color and freshness.

4.     Serve with Accompaniments:

• Optionally, serve with warm tortillas or crusty bread.

Presentation Tips:

• Serve the chili in beautiful, rustic bowls for an added touch.

• Sprinkle a pinch of smoked paprika on top of the crema for visual appeal.

This sophisticated White Chicken Chili recipe, with its unique blend of flavors and textures, has the potential to be a James Beard Award winner. Enjoy the rich and comforting taste of this elevated chili!