Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans (19 oz), drained and rinsed
- 1 can sweet corn (12 oz), drained
- 1 can green chiles (4 oz)
- 4 ounces cream cheese, room temperature
- green hot sauce
- chili powder
- onion powder
- salt
Instructions
- In a Dutch oven or soup pot, add chicken and broth; bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and cover. Cook for about 15 minutes until chicken is cooked through.
- Remove chicken from pot; shred using forks and return to pot.
- Add white kidney beans, sweet corn, green chiles, hot sauce, chili powder, onion powder, and salt into the pot; mix well.
- Stir in cubed cream cheese until melted; simmer for another 10 minutes.
- For thickness, mix cornstarch with water and stir into the chili until desired consistency is reached.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 90mg