Ingredients
Produce
- 1 medium green bell pepper, diced small
- 1 medium onion, chopped
- 1½ cups (240 g) frozen riced cauliflower
- 1 medium zucchini, grated
- ¼ cup (4 g) chopped cilantro, plus more for garnish
- 1 (1) lime, cut into wedges (optional)
Meat
- 1½ pounds (680.39 g) boneless, skinless chicken thighs
Pantry
- 1 Tablespoon olive oil
- 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
- 4 ounces (113.4 g) cream cheese, cut into pieces
Toppings (Optional)
- Sliced avocado
- Tortilla chips
- Chopped fresh cilantro
- Grated cheese
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, diced green bell pepper, frozen riced cauliflower, and grated zucchini. Sauté until the vegetables are softened, about 8 minutes.
- Add and Season Chicken: Nestle the boneless, skinless chicken thighs into the bottom of the pot. Sprinkle with 1½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1½ teaspoons cumin. Stir gently to coat the chicken evenly with the spices and cook for about one minute to lightly toast the spices.
- Add Liquids and Chilies: Pour in 4 ounces canned mild green chilies, 1 cup mild green salsa verde, and 3 cups low-sodium chicken broth. Stir to combine everything. Cover the pot and let it simmer over medium-low heat until the chicken is cooked through and reaches an internal temperature of 165°F, approximately 15 minutes.
- Shred Chicken: Remove the cooked chicken from the pot and transfer it to a plate. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
- Add Beans and Cream Cheese: Stir in 30 ounces drained and rinsed canned white beans and 4 ounces cut cream cheese pieces, along with ¼ cup chopped cilantro. Continue stirring over low heat until the cream cheese melts completely into the chili, creating a creamy texture. Let the chili simmer for 5-7 more minutes to allow the flavors to meld.
- Adjust Seasoning and Serve: Taste the chili and add additional salt if needed. Serve hot, squeezing a wedge of lime over each portion for a fresh tang. Garnish with extra cilantro and your preferred toppings such as sliced avocado, tortilla chips, and grated cheese.
Notes
- You can prepare this chili using stovetop, slow cooker, or Instant Pot methods; adjust cook times accordingly.
- For slow cooker, cook on LOW for 5-6 hours or HIGH for 3 hours until chicken is tender and shreds easily.
- For Instant Pot, pressure cook on high for 10 minutes with a 5-minute natural release.
- Use low-sodium broth to control salt content and keep the chili heart-healthy.
- Optional toppings add great texture and flavor—choose according to your preference.
- The chili freezes well—store in airtight containers for up to 3 months.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
