Ingredients
Vegetables & Aromatics
- 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
Protein & Dairy
- 1½ pounds (680.39 g) boneless, skinless chicken thighs
- 4 ounces (113.4 g) cream cheese, cut into pieces
Spices & Seasonings
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons cumin
Additional Ingredients
- 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
Instructions
- Sauté Vegetables: Add olive oil to a large Dutch oven or soup pot over medium heat. Sauté the onion, green bell pepper, frozen riced cauliflower, and grated zucchini until softened, approximately 8 minutes.
- Prepare Chicken: Nestle the chicken thighs into the bottom of the pot. Sprinkle evenly with kosher salt, garlic powder, onion powder, and cumin. Stir gently to coat the chicken with the spices and cook for about 1 minute to lightly toast the seasonings.
- Add Liquids and Chilies: Incorporate the canned mild green chilis, mild green salsa verde, and low-sodium chicken broth into the pot. Cover and allow the chili to simmer until the chicken reaches an internal temperature of 165°F (74°C), about 15 minutes.
- Shred Chicken: Remove the cooked chicken from the pot and place it on a plate. Shred the chicken using two forks or hands, then return it to the pot.
- Add Beans and Cream Cheese: Stir in the drained and rinsed white beans, pieces of cream cheese, and chopped cilantro. Continue stirring until the cream cheese fully melts into the soup, creating a creamy texture. Simmer an additional 5-7 minutes to let flavors meld.
- Season and Serve: Taste the chili and adjust salt if necessary. Serve portions garnished with lime wedges, additional cilantro, and your choice of toppings such as sliced avocado, tortilla chips, or grated cheese.
Notes
- You can prepare this chili using stovetop, slow cooker, or Instant Pot methods; cooking times will vary accordingly.
- For the slow cooker method, cook on LOW for 5-6 hours or HIGH for 3 hours until chicken is tender and easily shredded.
- Instant Pot preparation involves using the sauté function followed by 10 minutes of pressure cooking with 5 minutes natural release.
- Use low-sodium chicken broth to better control the salt content in the dish.
- Feel free to customize toppings based on your preference, including avocado, tortilla chips, fresh cilantro, or cheese.
- This chili stores well in the refrigerator for up to 4 days and freezes nicely for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
