Description
A creamy, dairy-free chili combining tender chicken, beans, corn, and chiles for a satisfying dish. Perfect for chilly evenings or gatherings with its balanced heat and comfort.
Ingredients
Boneless Skinless Chicken Breasts, 4 pieces (2 lb)
Low-Sodium Chicken Broth, 2 cups
White Kidney Beans (canned), 19 oz can
Sweet Corn (canned), 12 oz can
Green Chiles (canned), 4 oz can
Green Hot Sauce, 1 teaspoon
Chili Powder, 1 teaspoon
Onion Powder, ½ teaspoon
Salt, ½ teaspoon
Cream Cheese, 4 oz room temp
Cornstarch, 1 tablespoon
Avocado, for topping (optional)
Instructions
Preheat a Dutch oven over medium-high heat
Add 2 cups low-sodium chicken broth
Pat chicken breasts dry and place in the pot
Bring to a simmer without boiling aggressively
Stir in green chiles, corn, drained beans, chili powder, onion powder, salt, and green hot sauce
Bring to a gentle boil
Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the chili
Reduce heat to medium-low
Stir in cream cheese until melted into a smooth texture
Simmer for 10 minutes, adjusting seasoning as needed
Ladle into bowls and top with avocado if desired
Notes
Use thighs for dark meat; substitute hatch chiles for bolder flavor
Navy beans work well in place of white kidney beans
Fresh corn kernels or frozen corn can replace canned corn
Add chopped green onions or cilantro for extra freshness
Serve with warm corn tortillas or rice if preferred
Store leftovers in an airtight container in the refrigerator for up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: Easy Chicken Recipes
- Method: Stirring
- Cuisine: Mexican Comfort Food
Nutrition
- Serving Size: 1.5 cups
- Calories: 270
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg