Ingredients
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- 4 boneless skinless chicken breasts (about 2 lb)
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- 2 cups low sodium chicken broth
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- 540 ml canned white kidney beans (19 oz), drained and rinsed
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- 341 ml canned corn (12 oz), drained
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- 127 ml canned green chiles (4.3 oz)
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- 1 teaspoon Tabasco Green Sauce
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- 1 teaspoon chili powder
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- ½ teaspoon onion powder
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- ½ teaspoon salt
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- 4 oz cream cheese, room temperature (125 grams)
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- 1 tablespoon corn starch
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- 1 tablespoon water
Instructions
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- 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.
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- 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.
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- Add Ingredients: Stir in the white kidney beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt.
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- Incorporate Cream Cheese: Cube the cream cheese and add it to the pot. Cover and simmer over medium heat for 10 minutes.
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- 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.
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- Serve: Serve hot with your choice of toppings such as additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, or jalapeños.
Notes
Prep Time: 5 min | Cooking Time: 25 min | Total Time: 30 min | Servings: 4
Enjoy every hearty spoonful of this delightful chili!