Description
This White Chicken Chili recipe is a comforting blend of creamy goodness and zesty flavors that will warm your soul. With tender shredded chicken, hearty white beans, and sweet corn, this dish is perfect for gatherings or cozy nights at home. The rich texture comes from cream cheese, while the spices add just the right amount of heat. Ideal for meal prep, you can make a big batch ahead of time and freeze it for quick meals on busy days. Customize your bowl with a variety of toppings like avocado, lime wedges, and fresh salsa for an unforgettable dining experience.
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)
- Toppings: avocado, lime wedges, salsa, cheese, jalapenos
Instructions
- In a Dutch oven or large soup pot, combine chicken and broth. Bring to a simmer over medium-high heat, then reduce to medium-low and cover. Cook for about 15 minutes until chicken reaches 165°F.
- Remove chicken from pot and shred using two forks; return to pot.
- Stir in beans, corn, chiles, hot sauce, chili powder, onion powder, and salt.
- Cut cream cheese into cubes and stir into the chili mixture. Simmer for an additional 10 minutes until melted.
- If desired, thicken with a cornstarch slurry made from cornstarch and water.
- Serve hot with your choice of toppings.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 80mg