Description
This White Chicken Chili is a delightful blend of creamy textures and robust flavors, perfect for any occasion—from cozy family dinners to quick weeknight meals. Featuring tender shredded chicken, savory white beans, and sweet corn, this chili is seasoned with just the right amount of spices for a comforting bowl of goodness. With its make-ahead and freezer-friendly nature, you can easily whip up a big batch to enjoy later. Elevate your dining experience by serving it with toppings like avocado slices, crispy tortilla chips, or zesty lime wedges. This recipe is not only delicious but also packed with protein and fiber, making it a nutritious choice for your table.
Ingredients
- 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
Instructions
- In a Dutch oven or soup pot, simmer chicken breasts in chicken broth over medium-high heat until cooked through (165°F).
- Remove chicken and shred it using two forks; return shredded chicken to the pot.
- Add drained beans, corn, chiles, hot sauce, chili powder, onion powder, and salt; stir well.
- Cube the cream cheese and stir it into the chili until melted.
- For a thicker consistency, mix cornstarch with water and add to the pot; simmer for an additional 10 minutes.
- Serve in bowls topped with your favorite garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 570mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 80mg
Keywords: Make it spicier by adding more hot sauce or fresh jalapenos. Freeze leftovers in airtight containers for up to three months.