White Chicken Chili
4 boneless skinless chicken breasts
2 cups low sodium chicken broth
19 oz. canned white kidney beans, drained and rinsed
12 oz. canned corn, drained
4.3 oz. canned green chiles
1 tsp. Tabasco Green Sauce
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. salt
4 oz. cream cheese room temperature
1 tbsp. corn starch
1 tbsp. water
Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 15 minutes or until cooked through and tender.
Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.
Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, salt and stir.
Cut cream cheese into cubes and stir into the pot. Cover and simmer over medium heat for 10 minutes.
Stir to melt the cream cheese. If desired, stir together corn starch and water and add to chili to thicken further.
Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos