Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans, drained and rinsed (19oz or 591ml)
- 1 can sweet corn, drained (12oz or 341ml)
- 1 can green chiles (4oz or 113ml)
- 1 teaspoon green hot sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 4 ounces cream cheese, room temperature (125g)
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- Chips (avocado, lime wedges, salsa, cheese, or jalapenos, for serving)
Instructions
- In a large Dutch oven or soup pot, combine chicken breasts and chicken broth. Bring to a simmer over medium-high heat. Reduce heat and cover; cook for about 15 minutes until the chicken reaches 165°F.
- Remove the chicken and shred it using two forks before returning it to the pot.
- Stir in drained white kidney beans, sweet corn, green chiles, green hot sauce, chili powder, onion powder, and salt.
- Add cubed cream cheese and let it simmer while stirring until melted.
- If desired, thicken with cornstarch mixed with water.
- Serve hot with optional toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 80mg