Extra Veggie White Chicken Chili
Creamy, comforting White Chicken Chili with a veggie-loaded twist. Shredded chicken, white beans, riced cauliflower, zucchini, and green bell peppers all mingle in a rich, flavorful, creamy base. Cook it on the stovetop, in the slow cooker, or in the Instant Pot…its a cozy + satisfying dinner that fits whatever your weeknight needs!
Servings: 8 servings
Calories: 323kcal
Ingredients
- 1 Tablespoon olive oil
- 1 medium green bell pepper diced small
- 1 medium onion chopped
- 1½ cups frozen riced cauliflower
- 1 medium zucchini grated
- 1½ pounds boneless, skinless chicken thighs
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons cumin
- 4 ounces canned mild green chilis
- 1 cup mild green salsa verde
- 3 cups low-sodium chicken broth
- 30 ounces canned white beans such as Great Northern or cannellini, drained and rinsed
- 4 ounces cream cheese cut into pieces
- ¼ cup chopped cilantro plus more for garnish
- 1 lime cut into wedges (optional)
- Toppings: sliced avocado, tortilla chips, chopped fresh cilantro, grated cheese
Instructions
Stovetop instructions
- Add oil to a large Dutch oven or soup pot over medium heat. Sauté the onion, pepper, cauliflower, and zucchini until softened, about 8 minutes.
- Nestle the chicken into the bottom of the pot then sprinkle with the salt and spices (garlic powder, onion powder, cumin). Stir to coat the chicken and cook for a minute to lightly toast the spices.
- Add the mild chilies, salsa verde, and chicken broth to the pot. Cover and simmer until the chicken is cooked through and has an internal temp of 165℉, about 15 minutes.
- Remove the chicken from the Dutch oven and transfer to a plate. Shred the chicken, then add back to the pot.
- Stir in the white beans, cream cheese and cilantro. Continue to stir until the cream cheese has melted into the soup. Simmer for 5-7 minutes to let the beans soak up some of the flavor.
- Taste the soup and add more salt as needed. Portion out the soup and squeeze a wedge of lime over each portion. Garnish with extra cilantro and whatever toppings you like!
Slow cooker instructions
- Add the oil, onion, pepper, cauliflower rice and zucchini to your slow cooker. Nestle the chicken into the veggies and then sprinkle with the salt and spices. Stir to coat the chicken.
- Add the can of chilis, salsa verde, and chicken broth to the pot. Cover, then cook on LOW for 5-6 hours or HIGH for 3 hours; or until the chicken thighs have an internal temp of 165℉ and can be easily shredded. Every slow cooker cooks a bit differently, so start checking your chicken early to avoid overcooking it.
- Remove the chicken from the slow cooker and transfer to a plate. Shred the chicken, then add back to the slow cooker. Stir in the white beans, cream cheese, and cilantro. Continue to stir until the cream cheese has melted into the soup.
- Portion out the soup and squeeze a wedge of lime over each portion. Garnish with extra cilantro and whatever toppings you like!
Instant Pot Instructions
- Turn your Instant Pot's sauté function and add the oil to the pot. Once hot, add the onion, pepper, cauliflower and grated zucchini and cook until softened, 2 to 3 minutes.
- Nestle the chicken into the bottom of the pot then sprinkle with the salt and spices. Stir to coat the chicken and cook for a minute to lightly toast the spices.
- Turn off the saute function. Add the can of chilis, salsa verde, and chicken broth to the pot and stir everything together.
- Place the lid on your Instant Pot. Press the manual/pressure cook button and set the timer to 10 minutes. When the timer is up, let the pressure naturally release for 5 minutes before manually releasing the rest.
- Once the pressure is released, carefully remove the lid. Remove the chicken from the Instant Pot and transfer to a plate. Shred the chicken, then add back to the pot.
- Stir in the white beans, cream cheese, and cilantro. Continue to stir until the cream cheese has melted into the hot soup. Portion out the soup and squeeze a wedge of lime over each portion. Garnish with extra cilantro and whatever toppings you like!
Notes
Store cooled leftover in an air-tight container in your fridge for up to 4 days.
Nutrition
Serving: 1.25cups | Calories: 323kcal | Carbohydrates: 33g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 867mg | Potassium: 1100mg | Fiber: 7g | Sugar: 5g | Vitamin A: 440IU | Vitamin C: 40mg | Calcium: 138mg | Iron: 5mg