Vegetarian Classic White Chicken Chili

Total time55 min

Prep time15 min

Cook time40 min

This creamy, spoon-tender chili builds its flavor from a deeply spiced base of sautéed onion and garlic, diced green chiles, cumin, chili powder, and a touch of cayenne for warmth. Creamy white beans and sweet corn add heartiness and texture, while cream cheese and sour cream get stirred in at the end for that signature velvety, tangy finish everyone loves about white chili. A bright squeeze of fresh lime juice wakes up the whole pot right before serving. Ladle it into bowls and pile on avocado, cilantro, and a crunch of tortilla chips for a cozy, satisfying bowl. It's the kind of comforting, spiced stew that fits easily into a vegetarian spread without losing any of its rich, creamy character.

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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)
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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