Recipe Inspiration
This White Chicken Chili is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.
– 4 boneless skinless chicken breasts (about 2 lb) – 2 cups low sodium chicken broth – 540 ml canned white kidney beans (19oz) drained and rinsed – 341 ml canned corn (12oz), drained – 127 ml canned green chiles (4.3oz) – 1 teaspoon Tabasco Green Sauce – 1 teaspoons chili powder – ½ teaspoon onion powder – ½ teaspoon salt – 4 oz cream cheese room temperature (125 grams) – 1 tablespoon corn starch – 1 tablespoon water
– Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 15 minutes or until cooked through and tender.
– Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.
– Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, salt and stir.
– Cut cream cheese into cubes and stir into the pot. Cover and simmer over medium heat for 10 minutes. – Stir to melt the cream cheese. If desired, stir together corn starch and water and add to chili to thicken further.