Ingredients
Protein and Broth
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
Vegetables and Beans
- 1 can white kidney beans, drained and rinsed (19 oz or 591 ml)
- 1 can sweet corn, drained (12 oz or 341 ml)
- 1 can green chiles (4 oz or 113 ml)
Spices and Seasonings
- 1 teaspoon green hot sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Dairy and Thickeners
- 4 ounces cream cheese, room temperature (125 g)
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
Garnishes (optional)
- Chips
- Avocado
- Lime wedges
- Salsa
- Cheese
- Jalapenos
Instructions
- Simmer Chicken: In a 3- to 4-quart Dutch oven or soup pot, place the chicken breasts and pour in the chicken broth. Heat over medium-high until it begins to simmer, then lower the heat to medium-low. Cover the pot and let it simmer gently for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Shred Chicken: Remove the chicken from the pot and transfer to a large cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot with the cooking broth.
- Add Vegetables and Seasonings: Stir in the drained white kidney beans, sweet corn, green chiles, green hot sauce, chili powder, onion powder, and salt. Mix everything thoroughly to combine the flavors.
- Melt Cream Cheese: Cut the cream cheese into small cubes and fold them into the pot. Cover and continue to simmer over medium-low heat for about 10 minutes, stirring occasionally to help the cream cheese melt completely and create a creamy texture.
- Thicken Chili (Optional): If you prefer a thicker chili, mix the cornstarch and water in a small bowl until smooth. Stir this mixture into the simmering chili and cook for an additional few minutes until it thickens to your liking.
- Serve with Toppings: Ladle the chili into bowls and garnish with your favorite toppings such as additional hot sauce, chips, sliced avocado, lime wedges, salsa, shredded cheese, or jalapenos for extra flavor and texture.
Notes
- You can substitute the chicken breasts with boneless, skinless thighs for a juicier chili.
- For spicier chili, increase the amount of green hot sauce or add diced jalapenos.
- This chili freezes well; cool completely before storing in airtight containers for up to 3 months.
- If you don’t have cream cheese, substitute with sour cream or Greek yogurt for a different but still creamy texture.
- To keep it low sodium, use no-salt-added beans and broth and adjust seasoning at the end.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
