White Chicken Chili (Printable Version)
Hearty white chicken simmered with beans, corn, and chiles for a flavorful and comforting meal.
# Ingredients Required:
→ Poultry
01 -
907 g boneless, skinless chicken breasts
→ Liquids
02 -
473 ml low-sodium chicken broth
→ Canned Goods
03 -
591 ml white kidney beans, drained and rinsed
04 -
341 ml sweet corn, drained
05 -
113 ml green chiles
→ Spices and Seasonings
06 -
1 teaspoon green hot sauce
07 -
1 teaspoon chili powder
08 -
½ teaspoon onion powder
09 -
½ teaspoon salt
→ Dairy
10 -
125 g cream cheese, room temperature
→ Optional Thickener
11 -
1 tablespoon cornstarch
12 -
1 tablespoon water
→ Garnishes
13 -
Chips, avocado, lime wedges, salsa, cheese, or jalapenos for serving
# Guide to Cooking:
01 -
In a 3- to 4-quart Dutch oven or soup pot, combine chicken breasts and chicken broth. Bring to a gentle simmer over medium-high heat, then reduce heat to medium-low. Cover and cook for 15 minutes, or until chicken reaches an internal temperature of 74°C.
02 -
Transfer chicken to a large cutting board and shred using two forks. Return shredded chicken to the pot with the broth.
03 -
Incorporate white kidney beans, sweet corn, green chiles, green hot sauce, chili powder, onion powder, and salt, stirring to combine evenly.
04 -
Cube the cream cheese and stir it into the pot. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally until fully melted.
05 -
If desired, mix cornstarch and water in a small bowl, then add to the chili. Stir gently and cook for an additional few minutes until the mixture thickens.
06 -
Ladle chili into bowls and serve with preferred toppings such as chips, avocado, lime wedges, salsa, cheese, or jalapenos.
# Extra Suggestions:
01 -
Increase the amount of green chiles or hot sauce for a spicier result. For a vegetarian version, replace chicken with additional beans or vegetables. Adjust chicken broth quantity to achieve preferred consistency.