White Chicken Chili with Zucchini Recipe

As the seasons change and cozy evenings draw near, there’s nothing more comforting than a warm, hearty bowl of chili. Imagine a delightful twist on the traditional recipe — our White Chicken Chili with Zucchini. This dish is not only packed with protein and veggies, but it also carries the essence of family gatherings and shared meals, making it a perfect addition to your culinary repertoire. Whether you’re looking for a wholesome weeknight dinner or a soul-warming meal to share with loved ones, this chili embodies the spirit of togetherness and creativity that Zynahz values.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 2 medium zucchinis, sliced
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 4 cups low-sodium chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn
• 1/2 cup sour cream
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion and garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add the ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Stir well to combine the spices with the onions and garlic.
4. Pour in the chicken broth, white beans, diced green chilies, and frozen corn. Bring the mixture to a boil.
5. Reduce the heat to a simmer and return the chicken to the pot. Let the chili simmer for 20 minutes, allowing the flavors to meld together.
6. Stir in the sliced zucchini and cook for an additional 5 minutes until the zucchini is tender.
7. Remove the pot from the heat and stir in the sour cream. Season with salt and pepper to taste.
8. Serve the chili hot, garnished with fresh cilantro and a squeeze of lime juice. Enjoy!

Helpful Tips

• Variation: For a smoky flavor, use fire-roasted diced green chilies.
• Substitution: You can substitute Greek yogurt for sour cream for a lighter twist.
• Storage: Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: White Chicken Chili can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Pairings

This White Chicken Chili pairs beautifully with a side of warm, crusty bread or a simple green salad. For beverages, consider serving with a crisp white wine such as Sauvignon Blanc or a refreshing glass of iced tea.

We hope this White Chicken Chili with Zucchini brings the same warmth and joy to your home as it does to ours. Don’t forget to share your culinary creations using #ZynahzRecipes or tag us on Instagram at @Zynahz. We love hearing your feedback, so please leave a comment on our website, Zynahz. Subscribe to our newsletter for more delicious recipes and follow us on social media to stay inspired in the kitchen! Happy cooking!