Name: Extra Veggie White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium green bell pepper, diced small; 1 medium onion, chopped; 1½ cups (240 g) frozen riced cauliflower; 1 medium zucchini, grated; 1½ pounds (680.39 g) boneless, skinless chicken thighs; 4 ounces (113.4 g) cream cheese, cut into pieces; 1½ teaspoons kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1½ teaspoons cumin; 4 ounces canned mild green chilis; 1 cup (242 g) mild green salsa verde; 3 cups (709.76 ml) low-sodium chicken broth; 30 ounces (425.24 g) canned white beans (Great Northern or cannellini), drained and rinsed; ¼ cup (4 g) chopped cilantro, plus more for garnish; 1 lime, cut into wedges (optional); Toppings: sliced avocado, tortilla chips, chopped fresh cilantro, grated cheese

Jump to Recipe· 3.9 from 85 reviews

If you’re looking to cozy up with a bowl that’s both comforting and packed with wholesome goodness, this Extra Veggie White Chicken Chili Recipe is your new best friend. Imagine tender chicken thighs simmered to perfection in a flavorful broth, enriched with a colorful medley of vegetables like cauliflower rice, zucchini, and bell pepper, all balanced by the zesty kick of mild green chilies and salsa verde. It’s a satisfying dish that not only warms you up but sneaks in extra veggies in the most delicious way, making it a perfect weeknight dinner or a crowd-pleaser at your next gathering.

Ingredients You’ll Need

A top view of a blue enamel pot with three layers of chopped vegetables inside. The bottom layer is small white bits that look soft, above that is light green chopped peppers, and on top are shredded dark and light green pieces of zucchini. A wooden spoon with a light brown smooth texture is stirring the vegetables in the right side of the pot. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Keeping this chili vibrant and hearty is all about the fresh, straightforward ingredients. Each one plays a crucial role, from building layers of flavor to adding texture and that beautiful pop of color that makes this recipe so inviting.

1 Tablespoon olive oil: The base for sautéing veggies, bringing a subtle fruity richness to the dish.

1 medium green bell pepper, diced small: Adds a sweet crunch and a pop of green color that brightens the chili.
1 medium onion, chopped: Provides a savory foundation that deepens the overall flavor profile.
1½ cups frozen riced cauliflower: Sneaky veggie boost that blends in seamlessly and keeps the chili hearty without heaviness.

1 medium zucchini, grated: Adds moisture and a delicate texture, making every bite fresh and light.
1½ pounds boneless, skinless chicken thighs: Tender and juicy protein that soaks up the spices beautifully.
1½ teaspoons kosher salt: Essential for balancing all the flavors and bringing out the natural tastes.

1 teaspoon garlic powder: A punch of aromatic warmth that complements the chicken perfectly.
1 teaspoon onion powder: Deepens the savory notes without overpowering the other ingredients.
1½ teaspoons cumin: Earthy and slightly smoky spice giving the chili its signature southwestern flair.

4 ounces canned mild green chilis: Adds a gentle zing and vibrant flavor that lifts the dish.
1 cup mild green salsa verde: Brings tanginess, brightness, and a hint of herbal freshness.
3 cups low-sodium chicken broth: The flavorful liquid base that melds all ingredients into a cohesive and comforting soup.

30 ounces canned white beans, drained and rinsed: Adds creamy texture and protein, making the chili filling and nutritious.
4 ounces cream cheese, cut into pieces: Gives the chili a luscious creaminess that rounds out the spices.
¼ cup chopped cilantro, plus more for garnish: Fresh herbaceous note that brightens every spoonful.

1 lime, cut into wedges (optional): A squeeze of bright acidity that adds vibrancy and balances richness.
Toppings: sliced avocado, tortilla chips, chopped fresh cilantro, grated cheese: Fun and flavorful extras that allow you to customize every bowl.

How to Make Extra Veggie White Chicken Chili Recipe

Inside a white pot with blue handles, there are three raw chicken pieces placed on top of a base layer of chopped green vegetables. The chicken is sprinkled with coarse salt and a layer of brown spices. A woman's hand is holding a small white bowl filled with light brown ground spice, about to add more to the dish. In the background, a small bowl of white coarse salt sits on a white marbled surface. The scene captures a top-down view of the preparation. photo taken with an iphone --ar 4:5 --v 7

Step 1: Sauté Your Veggies

Begin by heating olive oil in a large Dutch oven or soup pot over medium heat. Toss in the diced onion, bell pepper, riced cauliflower, and grated zucchini. Cook these together until they soften and their aromas mingle — about 8 minutes. This step not only builds the flavor base but also ensures your veggies retain just enough texture to keep every bite interesting and fresh.

Step 2: Add and Season the Chicken

Nestle the boneless chicken thighs into your softened veggies. Sprinkle kosher salt, garlic powder, onion powder, and cumin evenly over everything, then stir gently to coat the chicken with those flavorful spices. Cooking this mixture for about a minute allows the spices to toast lightly, awakening their aromas and deepening the overall taste.

Step 3: Simmer with Chilies and Broth

Pour in the canned mild green chilies, salsa verde, and chicken broth. Once combined, cover the pot and let it simmer over medium-low heat until the chicken reaches an internal temperature of 165℉—typically around 15 minutes. This mellow simmer lets all the flavors mingle and the chicken cook tenderly, soaking up every bit of that spicy, savory broth.

Step 4: Shred and Enrich the Chili

Carefully remove the chicken from the pot and shred it using two forks for that perfect pull-apart texture. Return the shredded chicken to the pot, then stir in the drained white beans, cream cheese pieces, and chopped cilantro. As the cream cheese melts smoothly into the chili, it creates a rich, creamy texture that makes every spoonful utterly crave-worthy. Let the chili simmer gently for another 5 to 7 minutes to let the beans absorb the delightful flavors.

Step 5: Taste and Final Touches

Give your chili a taste and adjust the salt if needed. Ladle it into bowls, squeeze fresh lime wedges over each serving for that bright citrus pop, and top generously with options like sliced avocado, tortilla chips, extra cilantro, or grated cheese to add personality and texture to your meal.

How to Serve Extra Veggie White Chicken Chili Recipe

Garnishes

Garnishes elevate this chili from delicious to extraordinary. Think creamy avocado slices for silkiness, crunchy tortilla chips for a satisfying bite, freshly chopped cilantro for a burst of herbaceous flavor, and a sprinkle of grated cheese to add a melty indulgence. These simple touches turn each bowl into a personal masterpiece.

Side Dishes

This chili can hold its own as a complete meal, but pairing it with warm cornbread or a crisp green salad enhances the overall experience. A side of steamed rice also works wonderfully to soak up every bit of the luscious broth, ensuring no deliciousness gets left behind.

Creative Ways to Present

Try serving this Extra Veggie White Chicken Chili Recipe in individual bread bowls for a fun, hearty presentation. Or, turn it into a chili bar with all the garnishes and sides laid out, so your family or guests can customize their bowls exactly how they like. Presentation really adds to the joy of sharing this vibrant dish.

Make Ahead and Storage

Storing Leftovers

Store any leftover chili in an airtight container in the refrigerator. It keeps beautifully for up to 4 days, and the flavors often deepen overnight, making your next meal just as exciting as the first.

Freezing

This chili freezes exceptionally well. Simply cool it completely before transferring portions into freezer-safe containers or heavy-duty zip-top bags. It can be frozen for up to 3 months, offering a convenient and wholesome meal whenever time is tight.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. If needed, add a splash of chicken broth or water to loosen the consistency. You can also reheat it in the microwave in short bursts, stirring between each to keep the texture smooth and creamy.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work fine but tend to be leaner and can dry out if overcooked. Keep an eye on the cooking time and gently shred once cooked for the best texture.

Is this chili spicy?

This Extra Veggie White Chicken Chili Recipe features mild green chilies and salsa verde, offering a gentle warmth without overwhelming heat. You can adjust spice levels by adding jalapeños or hot sauce if you want to turn up the heat.

Can I make this recipe vegetarian?

Yes! Swap the chicken and chicken broth for hearty vegetables or plant-based protein like jackfruit or tofu, and use vegetable broth to keep the flavor rich without meat.

What’s the best way to grate zucchini?

Using a box grater works perfectly. Just rinse the zucchini, trim the ends, and grate the entire vegetable. Don’t worry about peeling it since the skin adds color and nutrients.

Can I prepare this chili in a slow cooker or Instant Pot?

Definitely! This recipe adapts beautifully to both. The slow cooker lets flavors meld over a few hours, while the Instant Pot drastically cuts cooking time. Each method still results in the wonderfully rich and veggie-packed chili you love.

Final Thoughts

This Extra Veggie White Chicken Chili Recipe has quickly become one of my absolute favorites to whip up, especially when I want something nourishing yet bursting with flavor. It’s a brilliant way to enjoy comfort food while sneaking in a rainbow of veggies that make you feel good inside and out. Trust me, once you try this chili, it’ll be a staple in your kitchen too!