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White Chicken Chili

A thick, creamy one-pot white chicken chili with shredded chicken, white beans, corn, and green chiles.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 394
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 2 lb
  • 2 cup low-sodium chicken broth
  • 19 oz white kidney beans drained and rinsed
  • 12 oz sweet corn drained
  • 4 oz green chiles canned
  • 1 teaspoon green hot sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 4 oz cream cheese room temperature
  • 1 tablespoon cornstarch optional
  • 1 tablespoon water optional
  • 1 chips, avocado, lime wedges, salsa, cheese, or jalapenos for serving

Equipment

  • Dutch oven or soup pot
  • Two forks (for shredding)
  • Meat thermometer

Method
 

  1. To a 3- to 4-quart Dutch oven or soup pot, add the chicken and broth. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the chicken is cooked through and a meat thermometer inserted into the chicken reaches 165°F.
  2. Remove the chicken from the pot to a large cutting board and shred with two forks. Place the shredded chicken back into the pot with the broth.
  3. Add the beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt and stir.
  4. Cut the cream cheese into cubes and stir into the pot. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally to melt the cream cheese.
  5. If desired, stir together the cornstarch and water in a small bowl and add to the simmering chili to thicken further.
  6. Serve with additional hot sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos, or whatever toppings you like.

Notes

Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop or microwave with a splash of extra broth or cream. Can be made in the slow cooker on low for 4-6 hours.