Vegan Classic White Chicken Chili

Total time55 min

Prep time15 min

Cook time40 min

Warming spices like cumin, chili powder, and oregano build a deep, savory base, while diced green chiles and a bright splash of lime juice keep every spoonful lively. White beans give this chili its signature heartiness and creamy bite, and a handful of sweet corn folded in near the end adds pops of color and texture throughout. The broth simmers low and slow until it turns thick and richly flavored, the kind of pot you want to keep coming back to on a cold night. Ladle it into bowls with avocado slices and a scatter of fresh cilantro on top for a finishing touch that feels like a proper Tex-Mex staple. It's a comforting, crowd-pleasing bowl that fits neatly into a plant-based rotation without missing a beat.

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Ingredients

6 servings

1 ½ lb boneless, skinless chicken breasts
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Chef's tip
Choose 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 tip
Use 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)
Omit this
This ingredient likely doesn’t work for the diet.
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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