Cooking Instructions

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the diced onion and sauté for about 5 minutes, until translucent.
• Stir in the minced garlic and cook for another minute, until fragrant.
• Add the chicken pieces to the pot, and season with cumin, smoked paprika, chili powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is no longer pink (about 5-7 minutes).
• Pour in the chicken broth and bring the mixture to a boil.
• Once boiling, reduce the heat to low and let it simmer for 10 minutes.
• Stir in the white beans and corn, and continue to simmer for another 5 minutes.
• Add the heavy cream and chopped cilantro, mixing well until incorporated.
• Squeeze the lime juice into the chili and stir to combine.
• Taste and adjust seasoning if necessary.
• Serve with your choice of toppings, such as crumbled queso fresco, avocado slices, or lime wedges for extra freshness.