White Chicken Chili
A creamy and comforting chili packed with protein and mild spices, perfect for chilly days or quick dinners.
Ingredients
Main Ingredients
- 4 pieces 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 Add more for extra heat
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt Adjust to taste
- 4 ounces cream cheese (room temperature, 125g)
- 1 tablespoon cornstarch (optional) For thickening
- 1 tablespoon water (optional) For mixing with cornstarch
For Serving
- Chips, avocado, lime wedges, salsa, cheese, or jalapenos Use based on preference
Instructions
Cooking
- In a 3- to 4-quart Dutch oven or soup pot, add the chicken and chicken broth. Bring to a simmer over medium-high heat.
- Once simmering, reduce the heat to medium-low and cover. Let it simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the pot and place it on a large cutting board. Shred the chicken using two forks and return it to the pot with the broth.
- Add the beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt. Stir everything together.
- Cut the cream cheese into cubes and add it to the pot. Cover and let it simmer over medium-low heat for 10 minutes, stirring occasionally until the cream cheese is melted and well mixed.
- If you want a thicker chili, mix the cornstarch and water in a small bowl and add it to the pot. Stir well and allow it to simmer.
Serving
- Serve your chili hot, garnished with your favorite toppings like avocado, lime wedges, or cheese. Pair it with tortilla chips for a crunchy contrast.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave, adding a splash of chicken broth if thickened. Shred chicken finely for better texture. Different toppings can be used for variety.