This weekend I made a vegetarian version of Jenna's creamy white chicken chili. Instead of the chicken I added a can of drained and rinsed chickpeas. I also used vegetable broth instead of the chicken broth. I bought some frozen corn but forgot to add it. I think the sweetness of it would go well with the spice and the cream.
I ended up only using half of the sour cream so we would have some extra for the top. We also served it with shredded pepper jack, heaps of cilantro, and lime wedges. Yum.
I think if you are serving vegetarians and meat eaters alike, you could make this vegetarian version and then serve shredded chicken on the side to be added by those who want it. Perhaps just pick up a rotisserie chicken?
Although, the vegetarian version is delicious all on its own.