Description
A thick and creamy white chicken chili made in one pot with shredded chicken, white beans, corn, and mild green chiles.
Ingredients
- 2 cups low-sodium chicken broth
- 4 ounces cream cheese, room temperature
- 1 can (4oz) green chiles
- 1 can (12oz) sweet corn, drained
- 4 boneless, skinless chicken breasts (approx. 2 lb)
- 1 can (19oz) white kidney beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon green hot sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
Instructions
- Combine chicken breasts and broth in a Dutch oven or large soup pot. Bring to a simmer over medium-high heat, then reduce to medium-low. Cover and cook for about 15 minutes until chicken reaches 165°F.
- Remove chicken to a cutting board and shred with two forks. Return the shredded meat to the pot with the broth.
- Stir in the white beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt.
- Add the cubed cream cheese. Cover and simmer on medium-low for 10 minutes, stirring occasionally until the cheese melts and the chili is creamy. Use a cornstarch slurry to thicken further if desired.
Notes
Serve with avocado, lime, chips, or salsa. For a dairy-free version, omit cream cheese and puree some beans to thicken.
- Prep Time: 10 min
- Resting Time: 5 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 1230mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 39g
- Cholesterol: 88mg
Keywords: white chicken chili, creamy chicken chili, easy dinner recipe, one pot meal, comfort food