Ingredients
Scale
- 1 teaspoon chili powder
- 3 tablespoons butter
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 6 cups chicken broth
- 2 (15.5 oz.) cans cannellini beans (drained)
- 1½ lbs. boneless skinless chicken breast
- 8 oz. cream cheese (softened)
- 1 large jalapeno pepper (seeded and diced)
- 1 (15.25 oz.) can whole kernel sweet corn (drained; can substitute frozen corn)
- 1 teaspoon hot sauce
- 2 (4 oz.) cans mild green chilies (undrained)
- Salt/Pepper to taste
Instructions
- In a large pot over medium heat, melt the butter and sauté diced onions and jalapeño for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Stir in flour, cooking for about 2 minutes until raw smell dissipates.
- Gradually pour in chicken broth while stirring continuously, followed by half-and-half.
- If desired, blend some drained beans with a portion of broth until smooth; return to the pot along with remaining beans.
- Add seasonings, hot sauce, and green chilies; bring to a gentle boil for 15 minutes.
- Season chicken breasts with salt/pepper before adding them along with corn; simmer uncovered for 15–20 minutes.
- Remove chicken to shred it, then return it to the pot.
- Stir in softened cream cheese until fully melted; adjust seasoning if necessary before serving warm.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 2g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 80mg