White Chicken Chili
Ingredients:
4 boneless, skinless chicken breasts
2 C chicken broth
1 can white kidney beans – drained and rinsed
1 can sweet corn – drained
1 can green Chiles
1 tsp. hot sauce – green or other – optional
1 tsp. Chili powder
1/2 tsp onion powder
1/2 tsp salt
4 Oz cream cheese – room temp
1 T cornstarch – optional
1 T water – optional
add chicken and broth to soup pot, bringing to a simmer over medium-high heat. reduce heat to medium-low and cover for 10-15 minutes or until chicken it cooked through (165°).
Remove chicken and shred. Place shredded chicken back into pot.
Add beans, corn, Chiles, hot sauce, chili powder, onion powder, and salt. Stir.
Cut cream cheese into squares and add into pot. cover and simmer over medium-high heat for 10 minutes or until cheese is melted.
If you would like your Chili to be thicker you can mix the cornstarch with water or some of the liquid from the Chili and mix it in.
Serve with your favorite toppings!
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