Description
Indulge in the warmth of this creamy White Chicken Chili recipe, perfect for cozy weeknight dinners or gatherings with friends. This delightful dish combines tender shredded chicken, white beans, and sweet corn in a rich broth infused with just the right amount of spice. Topped with your favorite garnishes like avocado and lime, this chili is not only satisfying but also fits perfectly into your meal prep routine. Plus, it’s freezer-friendly, making it a convenient option for busy days. Enjoy a bowl of comfort that will impress everyone at the table!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1 can white kidney beans (19oz), drained and rinsed
- 1 can sweet corn (12oz), drained
- 1 can green chiles (4oz)
- 4 ounces cream cheese
- 1 teaspoon green hot sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- Avocado, lime wedges, salsa, cheese, jalapenos (for serving)
Instructions
- In a Dutch oven or soup pot, simmer chicken with broth over medium-high heat until cooked through (165°F). Remove and shred.
- Return shredded chicken to the pot and add beans, corn, chiles, hot sauce, chili powder, onion powder, and salt; stir to combine.
- Cube cream cheese; add to the pot and stir until melted into the mixture.
- For desired thickness, mix cornstarch with water and stir into the chili; simmer until thickened.
- Serve hot with toppings like avocado slices and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 740mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg