White Chicken Chili

5 from 1 vote

This white chicken chili recipe has a creamy, savory flavor with a little spicy kick from the green chili peppers and Tabasco. A quick and easy chili made with simple ingredients ready in under an hour.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 311kcal

Author: Sydney Dawes

Ingredients

1½ lb boneless skinless chicken breasts
2 cups chicken broth
1 15-ounce can white kidney beans drained and rinsed
1 15-ounce can whole-kernel corn drained and rinsed
1 4-ounce can sliced green chiles
1 teaspoon Tabasco Sauce
1¼ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon salt
4 ounces cream cheese room temperature and cut into cubes
1 tablespoon cornstarch
1 tablespoon water

Instructions

Pour the chicken broth into a large pot and the chicken breasts, and bring it to a boil. Once boiling, reduce heat to medium-low and allow the chicken to cook for 15-20 minutes.
Remove the chicken from the pot and let it cool for a few minutes. Use two forks to shred the chicken.
Place the shredded chicken, beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt into the pot. Combine thoroughly and cook for 10 minutes over medium-low heat.
Mix the cream cheese cubes in with the soup, and then cover the pot with a lid. Reduce the heat and allow the stew to continue cooking on low for 10 additional minutes.
Mix the cornstarch and water to make a paste in a separate small bowl. Add the mixture to the soup and stir to combine. Continue cooking for 5 minutes.
Serve soup topped with cilantro, chiles, and tortilla chips.

Notes

To save time you can use a Rotisserie chicken.
If using fresh chile peppers, wear disposable gloves when cutting them; the oils can burn skin and don't touch your face.
If chili is thick enough you don't need to add in the cornstarch.

Can I make this in a slow cooker?

Heat oil in a large skillet and brown the chicken then transfer the chicken to a 3-quart slow cooker. In same skillet, saute onion until tender. Add jalapeno, garlic and stir for about 2 minutes until soft and fragrant. Add to slow cooker. Pour in the chicken broth and seasonings. Cook on low for 4 hours, then add in the cream cheese and continue cooking for an additional hour. Add the beans during the last 30 minutes.

Nutrition