Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans (19oz)
- 1 can sweet corn (12oz)
- 1 can green chiles (4oz)
- 4 ounces cream cheese
- 1 teaspoon green hot sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- Chips, avocado, lime wedges, salsa, cheese or jalapenos for serving
Instructions
- In a Dutch oven or soup pot, combine chicken breasts and chicken broth. Bring to simmer over medium-high heat, then cover and lower to medium-low; simmer for about 15 minutes until chicken is cooked through.
- Transfer the chicken to a cutting board and shred with forks. Return shredded chicken to the pot.
- Stir in the drained beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt.
- Cube the cream cheese and mix into the chili until melted. Simmer for another 10 minutes.
- If desired, thicken the chili by mixing cornstarch with water and stirring into the pot while simmering.
- Serve hot with toppings like avocado slices, lime wedges, salsa, cheese, or jalapenos.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg