White Chicken Chili

“This White Chicken Chili is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make-ahead and freezer-friendly, perfect for pantry cooking.” – Ashley Fehr

white chicken chili recipe
White Chicken Chili
White Chicken Chili
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. 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.
  2. 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.
  3. Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, salt and stir.
  4. Cut cream cheese into cubes and stir into the pot. Cover and simmer over medium heat for 10 minutes.
  5. Stir to melt the cream cheese. If desired, stir together corn starch and water and add to chili to thicken further.
  6. Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos.
Recipe Notes

Leftover uses:

You can use the leftover chili to make a Cheese Lasagna or Shepherd’s Pie.