Ingredients
Scale
- 1 ½ lbs. skinless chicken breast
- 6 cups chicken broth
- 2 cans cannellini beans
- 1 cup corn (sweet corn)
- 8 oz. cream cheese
- 1 yellow onion
- 1 jalapeno pepper
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
- 3 tablespoons butter
- 4 cloves garlic (minced)
- 3 tablespoons flour
- ⅓ cup half and half (half milk, half cream)
- 1 teaspoon hot sauce
- 2 cans mild green chilies (undrained)
- Salt/Pepper to taste
Instructions
- Prepare seasonings by mixing spices in a bowl.
- In a large pot, melt butter over medium heat and sauté diced onion and jalapeno until softened.
- Add minced garlic and cook for another minute.
- Stir in flour to coat the vegetables and cook for 2 minutes.
- Gradually add chicken broth and half-and-half while stirring continuously.
- For a thicker consistency, blend a portion of the drained beans with some broth and return to the pot.
- Mix in prepared seasonings, hot sauce, Worcestershire sauce, and green chilies; bring to a boil then simmer uncovered for about 15 minutes.
- Season chicken with salt and pepper before adding it along with corn to the pot; simmer gently for about 15-20 minutes.
- Shred the cooked chicken using two forks and return it to the chili.
- Stir in softened cream cheese until melted; taste and adjust seasonings if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg