Description
This creamy White Chicken Chili is full of tender chicken, beans, and corn in a silky, mildly spicy broth. Perfect for cozy nights and easy weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans, drained and rinsed (19oz)
- 1 can sweet corn, drained (12oz)
- 1 can green chiles (4oz)
- 1 tsp green hot sauce
- 1 tsp chili powder
- ½ tsp onion powder
- ½ tsp salt
- 4 oz cream cheese, room temperature
- 1 tbsp cornstarch (optional)
- 1 tbsp water (optional)
- Toppings: chips, avocado, lime, cheese, jalapeños
Instructions
- Add chicken and broth to Dutch oven; simmer 15 minutes.
- Shred chicken and return to pot.
- Add beans, corn, chiles, hot sauce, and seasonings.
- Stir in cream cheese cubes; simmer 10 minutes.
- Add cornstarch slurry if thicker texture is desired.
- Serve with your favorite toppings and enjoy!
Notes
- Swap chicken breasts for thighs for richer flavor.
- Adjust spice level by reducing hot sauce.
- Freezes well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 465g
- Calories: 394
- Sugar: 4g
- Sodium: 1236mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 88mg