Seed Oil Free Classic White Chicken Chili

Total time55 min

Prep time15 min

Cook time40 min

Seed Oil Free Classic White Chicken Chili

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 ½ lb boneless, skinless chicken breasts
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!