Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans (19 oz)
- 1 can sweet corn (12 oz)
- 1 can green chiles (4 oz)
- 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)
- Chips, avocado, lime wedges, salsa, cheese, or jalapenos, for serving
Instructions
- In a Dutch oven or large pot, combine the chicken and chicken broth. Bring to a simmer over medium-high heat, then reduce to medium-low. Cover and simmer for about 15 minutes until the chicken is fully cooked (165°F).
- Remove the chicken from the pot and shred it using forks. Return the shredded chicken to the pot.
- Add the drained beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt; stir well.
- Cut cream cheese into small cubes and stir them into the chili until melted; simmer for another 10 minutes.
- If desired, mix cornstarch with water in a bowl and stir into chili to thicken.
- Serve hot with toppings like avocado slices, lime wedges, salsa, or cheese.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 70mg