Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans (19oz)
- 1 can sweet corn (12oz)
- 1 can green chiles (4oz)
- 4 ounces cream cheese
- green hot sauce
- chili powder
- onion powder
- salt
Instructions
- In a Dutch oven or soup pot, add chicken and broth. Simmer over medium-high heat then reduce to medium-low for about 15 minutes until cooked through.
- Remove chicken and shred using two forks. Return shredded chicken to the pot.
- Stir in white beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt until combined.
- Add cubed cream cheese and simmer for another 10 minutes while stirring occasionally.
- If thicker consistency is desired, mix cornstarch with water and add to the pot until thickened.
- Serve hot with toppings like avocado slices or lime wedges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg