White Bean Chicken Chili 🍲

Enjoy a comforting and creamy White Bean Chicken Chili, perfect for any day of the week. This delicious recipe combines tender chicken, creamy beans, and sweet corn with a hint of heat for a satisfying meal!

Ingredients

• 4 boneless skinless chicken breasts (about 2 lb)
• 2 cups low sodium chicken broth
• 540 ml canned white kidney beans (19 oz), drained and rinsed
• 341 ml canned corn (12 oz), drained
• 127 ml canned green chiles (4.3 oz)
• 1 teaspoon Tabasco Green Sauce
• 1 teaspoon chili powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 4 oz cream cheese, room temperature (125 grams)
• 1 tablespoon corn starch
• 1 tablespoon water

Directions

1. Cook the Chicken: In a 3-4 quart Dutch oven or soup pot, combine the chicken breasts and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 15 minutes or until the chicken is cooked through and tender.
2. Shred the Chicken: Remove the chicken from the pot and shred it using two forks on a large cutting board. Return the shredded chicken to the pot with the chicken broth.
3. Add Ingredients: Stir in the white kidney beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt.
4. Incorporate Cream Cheese: Cube the cream cheese and add it to the pot. Cover and simmer over medium heat for 10 minutes.
5. Thicken the Chili: Stir well to melt the cream cheese into the chili. If a thicker consistency is desired, mix the corn starch and water together, then stir into the chili to thicken.
6. Serve: Serve hot with your choice of toppings such as additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, or jalapeños.

Prep Time: 5 min | Cooking Time: 25 min | Total Time: 30 min | Servings: 4

Enjoy every hearty spoonful of this delightful chili!

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