Please follow and like us:
Ingredients
4 boneless skinless chicken breasts
(about 2 lb)
2 cups low sodium chicken broth
canned white kidney beans (19oz) drained and rinsed
canned corn (12oz), drained
canned green chiles 4.3oz optional
1 teaspoons chili powder
1/2 teaspoon onion powder
½ teaspoon salt
4 oz cream cheese room temperature
1 tablespoon corn starch
1 tablespoon water
Instructions
- 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!
This sounds really good!
Sounds yummy 😋
I was looking at this thinking the light pink kidney beans would look nice for valentines day.
Sorry, says my “nonce” did not verify? I’m not sure what that means.
Sounds yummy- I’m going to try this one!
Thanks for sharing!
Cheri
This sure looks and sounds amazing. I made Weight Watchers Tortellini Soup yesterday and am having leftovers tonight. It feels cold 🥶 in my house. I want to try your recipe because I can tell it’s going to be delicious.
This sounds really good! Especially on a day like today!!
Mary, after the nice warmer weather we had then poof, wet cold and dreary, this was all that came to mind.
Sounds yummy- I’m going to try this one! Thanks for sharing!
This recipe looks so good, can’t wait to try it.