White Chicken Chili recipe
This White Chicken Chili is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.
Ingredients
- 4boneless, skinless chicken breasts ((about 2 lb))
- 2 cupslow-sodium chicken broth
- 1 canwhite kidney beans, (drained and rinsed (19oz or 591ml))
- 1 cansweet corn, (drained (12oz or 341ml))
- 1 cangreen chiles ((4oz or 113ml))
- 1 teaspoongreen hot sauce
- 1 teaspoonchili powder
- ½ teaspoononion powder
- ½ teaspoonsalt
- 4 ouncescream cheese, (room temperature (125g))
- 1 tablespooncornstarch (optional)
- 1 tablespoonwater (optional)
- chips (avocado, lime wedges, salsa, cheese or jalapenos, for serving)
Directions
- 1
To a 3- to 4-quart Dutch oven or soup pot, add the chicken and broth. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the chicken is cooked through and a meat thermometer inserted into the chicken reaches 165°F.
- 2
Remove the chicken from the pot to a large cutting board and shred with two forks. Place the shredded chicken back into the pot with the broth.
- 3
Add the beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt and stir.
- 4
Cut the cream cheese into cubes and stir into the pot. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally to melt the cream cheese.
- 5
If desired, in a small bowl, stir together the cornstarch and water and add to the simmering chili to thicken further.
- 6
Serve with additional hot sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos— whatever your favorite toppings are!