White Chicken Chili

Step 1

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.

Step 2

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.

Step 3

Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, salt and stir.

Step 4

Cut cream cheese into cubes and stir into the pot. Cover and simmer over medium heat for 10 minutes.

Step 5

Stir to melt the cream cheese. If desired, stir together corn starch and water and add to chili to thicken further.

Step 6

Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos -- whatever your favorite toppings are!