White Chicken Chili

Souper Sunday strikes again!  I wanted something new to try because lately we have had a lot of sausage soups. And the recipes I have been using sure make a lot.  I mean I am eating soup all week.  This recipe is from the Recipe Rebel and made enough for 4 servings.  It was easy to make and very tasty, especially on these cold snowy days. 

Ingredients

4 boneless, skinless chicken breasts , (about 2 lb)

2 cups low-sodium chicken broth

1 can white kidney beans,, drained and rinsed (19oz )

1 can sweet corn, drained (12oz )

1 can green chiles, (4oz )

1 teaspoon green hot sauce

1 teaspoon chili powder

½ teaspoon onion powder

½ teaspoon salt

4 ounces cream cheese, room temperature 

1 tablespoon cornstarch, optional

1 tablespoon water, optional

Chips, avocado, lime wedges, salsa, cheese or jalapenos, for serving

Directions

To a 3- to 4-quart Dutch oven or soup pot, add the chicken and broth. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the chicken is cooked through and a meat thermometer inserted into the chicken reaches 165°F.

Remove the chicken from the pot to a large cutting board and shred with two forks. Place the shredded chicken back into the pot with the broth.

Add the beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt and stir.

Cut the cream cheese into cubes and stir into the pot. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally to melt the cream cheese.

If desired, in a small bowl, stir together the cornstarch and water and add to the simmering chili to thicken further.

Serve with additional hot sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos— whatever your favorite toppings are!