White Chicken Chili

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.

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.

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

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

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

6: Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos, or your favorite toppings.