White Bean Chicken Chili
This White Bean Chicken Chili is the perfect comfort dish to warm you up on a chilly night. Loaded with tender chicken, creamy cheese, and flavorful spices, it's a delightful meal your family will love.
Equipment
- Dutch oven or soup pot
Ingredients
- 2 cups low sodium chicken broth
- 4 oz cream cheese room temperature
- 540 ml canned white kidney beans drained and rinsed
- 341 ml canned corn drained
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 127 ml canned green chiles
- 2 lb boneless skinless chicken breasts
- 1 tablespoon corn starch
- 1 tablespoon water
- 1 teaspoon Tabasco Green Sauce
Instructions
- In a Dutch oven or large soup pot, add the chicken breasts and pour in the chicken broth. Heat it to a boil over medium-high flame. Once boiling, reduce to medium-low heat, cover the pot, and simmer for about 15 minutes or until the chicken is fully cooked and tender.
- Take the cooked chicken out of the pot and shred it using two forks placed on a cutting board. Return the shredded chicken back into the pot along with the broth.
- Add the rinsed beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt into the pot. Stir everything together to combine.
- Cube the cream cheese into smaller pieces and add it to the pot. Cover and simmer over medium heat for about 10 minutes.
- Stir the chili to help the cream cheese melt completely. For a thicker consistency, blend the corn starch with water in a separate bowl and then stir it into the chili mixture.
- Serve the chili hot, garnished with your favorite toppings such as extra Tabasco sauce, tortilla chips, chopped avocado, lime wedges, salsa, shredded cheese, or jalapeños. Enjoy the lovely warmth!