Creamy White Chicken Chili (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts (roughly 2 pounds)
02 -
2 cups low-sodium chicken broth
03 -
1 can (19 oz) white kidney beans, drained and rinsed
04 -
1 can (12 oz) sweet corn, drained
05 -
1 can (4 oz) diced green chiles
06 -
4 ounces cream cheese, softened to room temperature
→ Seasonings
07 -
1 teaspoon green hot sauce
08 -
1 teaspoon chili powder
09 -
½ teaspoon onion powder
10 -
½ teaspoon salt
→ Optional Thickener
11 -
1 tablespoon cornstarch
12 -
1 tablespoon water
→ Toppings
13 -
Tortilla chips
14 -
Fresh avocado slices
15 -
Lime wedges
16 -
Salsa
17 -
Shredded cheese
18 -
Sliced jalapenos
# Instructions:
01 -
Place the chicken breasts and broth in a 3- to 4-quart Dutch oven or heavy-bottomed soup pot. Heat over medium-high until it starts to bubble, then lower the heat to medium-low. Pop the lid on and let it gently simmer for about 15 minutes until the chicken is fully cooked and reads 165°F on a meat thermometer.
02 -
Transfer the cooked chicken to a cutting board and use two forks to pull it apart into shreds. Return all the shredded chicken back to the pot with the cooking broth.
03 -
Toss in the white beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt. Give everything a good stir to combine.
04 -
Cut the softened cream cheese into small cubes and add them to the pot. Cover and let it simmer gently over medium-low heat for 10 minutes, stirring now and then to help the cream cheese melt smoothly into the chili.
05 -
For an extra thick and hearty chili, mix the cornstarch with water in a small bowl until smooth, then stir it into the simmering pot. Let it cook for another minute or two until thickened.
06 -
Ladle the creamy chili into bowls and top with your favorite fixings like chips, avocado, a squeeze of lime, salsa, cheese, or jalapenos. Enjoy while hot!
# Notes:
01 -
This chili is wonderfully thick and creamy with just the right kick of spice. It's perfect for make-ahead meals and freezes beautifully for later.
02 -
Want extra flavor? Sauté some diced onions or bell peppers in a little oil before adding the chicken and broth.
03 -
You can use boneless, skinless chicken thighs instead of breasts if you prefer darker meat. Feel free to brown the chicken first for added depth.
04 -
If you like a thinner consistency, simply add more broth, milk, or cream until it reaches your preferred texture.
05 -
Not a fan of heat? Skip the hot sauce or just add a few drops at a time to control the spice level.