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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!