Description
This White Chicken Chili is ultra thick and creamy with shredded chicken, white beans, and just the right amount of spice. Perfect for a healthy, comforting meal, this recipe makes a delicious White Bean Chicken Chili anyone will love.
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 or 591ml
- 1 can sweet corn drained 12oz or 341ml
- 1 can green chiles 4oz or 113ml
- 1 teaspoon green hot sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 4 ounces cream cheese room temperature 125g
- 1 tablespoon cornstarch optional
- 1 tablespoon water optional
- Chips avocado lime wedges salsa cheese or jalapenos for serving
Instructions
- Add the chicken and broth to a 3- to 4-quart Dutch oven or soup pot and bring to a simmer over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for 15 minutes or until the chicken is cooked through.
- Remove the chicken and shred with two forks.
- Return shredded chicken to the pot with the broth.
- Add beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt and stir.
- Cut cream cheese into cubes and stir into the pot.
- Cover and simmer over medium-low heat for 10 minutes, stirring occasionally.
- If desired, mix cornstarch and water and add to chili to thicken.
- Serve with toppings like chips avocado lime wedges salsa cheese or jalapenos.
Notes
- Feel free to saute some vegetables like onion or peppers before adding the chicken and broth for extra flavor
- You can swap chicken breasts for thighs or brown the chicken before adding other ingredients
- Add more broth milk or cream for a thinner chili
- Omit or reduce hot sauce for less spice
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 394cal
- Sugar: 4g
- Sodium: 1236mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 88mg