540mlcanned white kidney beans (19oz) drained and rinsed
341mlcanned corn(12oz), drained
127mlcanned green chiles(4.3oz)
1teaspoonTabasco Green Sauce
4ozcream cheese room temperature(125 grams)
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.
Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos -- whatever your favorite toppings are!
Substitutions and variations:
Feel free to saute some vegetables (onion, peppers, etc.) in oil before adding the chicken and broth for extra flavor. We love this Chicken Chili as is, but feel free to experiment!
You can swap the chicken breasts for boneless, skinless chicken thighs. You can also brown the chicken before adding the other ingredients if you desire.
This chili is pretty thick and chunky -- if you prefer a thinner chili, feel free to add more broth, milk or cream.
If you don't like a lot of spice, omit the Tabasco or add in just a few drops at a time.