The best white chicken chili made thick and creamy with shredded chicken, white beans, and corn.

4 chicken breasts

2 cups chicken broth

1 can white kidney beans

1 can corn

1 can green chiles

1 tsp green hot sauce

1 tsp chili powder

½ tsp onion powder

½ tsp salt

4 oz cream cheese

1 Tbsp cornstarch (optional)

1 Tbsp water (optional)

Cook Mode Prevent your screen from going dark

1. Simmer chicken in broth.

2. Shred chicken and return to pot.

3. Add beans, corn, chiles, and spices.

4. Stir in cream cheese.

5. Thicken if desired.

6. Serve with toppings.

Use room temperature cream cheese.

Freezer friendly.

Thickens as it cools.