Pescatarian Classic White Chicken Chili
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Learn more →Ingredients
6 servings
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cans (4 oz each) diced green chiles
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 oz cream cheese, cubed and softened
- ½ cup sour cream
- 1 cup frozen corn
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- sliced avocado, for serving (optional)
- shredded monterey jack cheese, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
- tortilla chips, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken breasts in a single layer and sear for 3–4 minutes per side, until golden on the outside. Transfer the chicken to a plate — it will not be fully cooked through at this point.
- 2
Reduce the heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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