HEALTHY WHITE CHICKEN CHILI… with a secret ingredient!

white chicken chili • this recipe uses mainly Trader Joe's ingredients like the Trader Joes Hatch Salsa & Riced Vegetable Medley

This is one of those recipes I made as I was clearing out our pantry.

I was CRAVING white chicken chili but didn’t have everything on hand to make this recipe.

SO- I got a little creative and shopped our pantry and fridge… & not complaining since this lil whip up has been on repeat.

Think white chicken chili… lightened up with a secret ingredient to keep things nice and thick.

Not only is this chili super comforting, it’s FULL of veggies & flavour!

Like all my recipes, this is SUPER versatile. Feel free to sub whatever you have on hand… in fact, that’s how this was created – ha!

We didn’t have any white beans {love those in white chili} so I used chickpeas instead. I personally love chickpeas but they were super tender & went really well with everything.

To thicken everything up, I used my secret ingredient: a medley from Trader Joes. Think riced cauliflower, carrots, onions, & celery. Everything is so finely minced & FULL of flavour. If you can’t find this, regular cauliflower will do – just run it through a grater!

If you want to make things super hearty, you can add orzo, quinoa, or brown rice.

To make everything better, it’s basically a one pot wonder {minus the tempering step which keeps things from curdling} & for the most part, pretty hands off.

Most of the ingredients are from Trader Joes! I used their Riced Medley, Hatch Valley Salsa, Teeny Tiny Avocados {the bestttttt}. Any green salsa will do but this one is heavenly in soups!

And finally, with all my soups and chilis, I like to make enough for two and leftovers! They just get better as they sit and the flavours all meld together, and makes for an easy work lunch.



olive oil, 1 tbsp & enough to drizzle

Green Pepper, 2

Garlic, 2-4 cloves depending on your taste

Chicken Breast, 1.5-2lbs {use bone in and skin on for more flavour}

Trader Joe’s Hatch Valley Green Salsa, 1 Jar {or any other green salsa}

Chicken or Vegetable Stock, 4 Cups

Cumin, to liking

Oregano, to liking

chickpeas, 1 can {or any white bean}

Greek Yogurt, 1/2 Cup


avocado, diced

greek yogurt


white cheddar



in a large pot, add a tbsp of olive oil & heat the peppers & garlic until fragrant, ~2-3 minutes

add chicken & spices, stir to coat & mix everything up. Then add salsa & stock. Bring to a boil & then simmer for 20-30 minutes or until chicken is fully cooked.

remove chicken & bring to a cutting board. Dice or shred {i prefer shredded}. Keep soup mixture on medium low. if using bone in, skin on chicken, be sure to remove & discard bone & skin.

stir in chicken, chickpeas, & riced vegetable medley & a drizzle of olive oil. Continue cooking over low heat for 5 minutes.

Temper in Greek Yogurt. This will add to the creaminess & thicken things up. In a small heatproof bowl, add the yogurt & ladle in a spoonful of the hot liquid. Stir until smooth. Ladle in until yogurt is smooth and warm. Add to pot & stir. Continue to cook for another 5 minutes.

ritsLadle into bowls, top to your liking, & serve! I like mine with tortilla chips, a dollop of Greek yogurt, another drizzle of olive oil, avocados, white cheddar, scallions and a squeeze of lemon… i like my toppings!



To make things really thick, mash chickpeas with a fork in the can with the aquafaba liquid.

For an extra kick, add in some cayenne!

When adding rice / grains, cook them after you remove the chicken in the soup for as much time as needed for each. Stir in the chicken, beans, & riced veggies for the last ten minutes

to make vegetarian, omit the chicken & add another can of chickpeas. It will shave off about 20 minutes of cooking time. to make vegan, sub the greek yogurt for a vegan version or use cashew cream.

wine & alcohol pairings: a cold crisp beet never goes wrong with chili! as far as wine, for this, I like white & unoaked. I’m loving this with a dry Riesling, Sauvignon Blanc, or Pinot Gris. You could also do rosé or prosecco. And the spicier the food, up the sweetness in the wine. Keep things light on the body, tannins, & alcohol.

Let me know if you give it a go!! It’s so full of flavour and super clean.

In fact, I’m craving it right now! A nice reminder to not blog while hungry.

In other news, we start Japanese lessons on WEDNESDAY!! So excited to get it going.

Have a great week & see you tomorrow!



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  • & here’s what we tasted at @macrostiewinery - zoom in to see 🔎 we did the EXPLORATION tasting. 🛸✨ did you guys know I’m a certified sommelier? I started studying in 2006, did my intro in 2007, and got my certified in 2011. Though my blog is a lifestyle blog, wine is a huge part of my lifestyle and something I’m still very involved with to this day. Any wine content you ever want to see, just let me know! 👾🍷✨ #slswine

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