Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans, drained and rinsed (19oz)
- 1 can sweet corn, drained (12oz)
- 1 can green chiles (4oz)
- 4 ounces cream cheese, room temperature
- 1 teaspoon green hot sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- Chips (avocado, lime wedges, salsa, cheese, or jalapenos, for serving)
Instructions
- In a Dutch oven or soup pot, simmer chicken breasts in chicken broth over medium-high heat until cooked through (about 15 minutes). Shred the chicken.
- Return shredded chicken to the pot and add white kidney beans, sweet corn, green chiles, hot sauce, chili powder, onion powder, and salt. Stir well.
- Mix in cubed cream cheese and simmer for another 10 minutes until melted.
- Optional: For thicker chili, combine cornstarch with water and stir into the pot until desired thickness is achieved.
- Serve hot with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 75mg