White Chicken Chili with Balsamic Reduction

Ingredients

For the Chili:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium jalapeños, diced (seeds removed for less heat)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 1 cup corn (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime (optional)

For the Balsamic Reduction:
- 1 cup balsamic vinegar
- 1 tablespoon honey (optional)

Instructions

Step 1: Prepare the Balsamic Reduction
1. In a small saucepan, combine balsamic vinegar and honey (if using).
2. Bring to a boil over medium heat, then reduce to a simmer. Cook until the mixture is reduced by half and thickens slightly, about 10-15 minutes. Remove from heat and set aside.

Step 2: Cook the Chili
1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add garlic and jalapeños; cook for another 2 minutes until fragrant.
3. Add the chicken breasts, white beans, chicken broth, corn, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the chicken is cooked through.
4. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
5. Stir in the sour cream or Greek yogurt until fully incorporated. Adjust seasoning with salt and pepper as needed.

Step 3: Serve
1. Ladle the chili into bowls.
2. Drizzle the balsamic reduction over the chili.
3. Garnish with fresh cilantro and a squeeze of lime juice if desired.

Enjoy!