Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans (19 oz), drained and rinsed
- 1 can sweet corn (12 oz), drained
- 1 can green chiles (4 oz)
- 1 teaspoon green hot sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 4 ounces cream cheese, room temperature
- Optional: Tortilla chips, avocado slices, lime wedges, salsa, cheese, jalapenos for serving
Instructions
- In a Dutch oven or soup pot, combine chicken and broth. Bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and cook for about 15 minutes until chicken reaches an internal temperature of 165°F.
- Remove chicken and shred it on a cutting board using two forks. Return shredded chicken to the pot.
- Stir in beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt.
- Cube the cream cheese and add it to the pot. Stir until melted completely.
- For a thicker chili, mix cornstarch with water in a small bowl and stir into the chili while simmering until thickened.
- Serve with your choice of toppings like avocado slices or lime wedges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg