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White Chicken Chili-

Debbie Reynolds January 28, 2024 Recipes Comments (10)
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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!
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10 thoughts on “White Chicken Chili-”

  6. 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.

    Reply

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