Chicken green chili with summer zucchini and corn!
Summer is the season of zucchini and this zucchini and corn green chicken chili is a great way to enjoy some! This is a pretty basic chicken chili recipe starting with onions, jalapeno, garlic, cumin, oregano, broth, salsa verde, chicken and beans, before adding summer’s bounty, zucchini and corn! You can easily change things up with the veggies, use already cooked chicken to cut done on cook time, or even add cream to make a creamy/chowder version! No matter how you make it, it’s super easy, it takes very little time and it tastes great!
Zucchini and Corn Green Chicken Chili
Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Servings: 6
Chicken green chili with summer zucchini and corn!
ingredients
- 1 tablespoon oil (or bacon grease)
- 1 onion, diced
- 1 jalapeno pepper, diced (optional)
- 3 cloves garlic, chopped
- 1 tablespoon ground cumin
- 3 cups chicken broth (link) (or vegetable broth (link))
- 2 cups salsa verde (link)
- 1 pound boneless and skinless chicken breasts or thighs
- 2 (15.5 ounce) cans white beans, rinsed and drained
- 1 teaspoon oregano
- 1 medium zucchini, sliced (optional)
- 1 cup corn (fresh or frozen) (optional)
- salt and pepper to taste
- 1 tablespoon cilantro, chopped (optional)
directions
- Heat the oil in a large saucepan over medium-high heat, add the onion and jalapeno, and cook until tender, about 5 minutes.
- Add the garlic and cumin and cook until fragrant, about a minute.
- Add the broth, salsa verde, chicken, beans, and oregano, bring to a boil, reduce the heat and simmer until the chicken is cooked through, about 20 minutes, before removing the chicken and slicing or shredding it and returning it to the pan.
- Add the zucchini and simmer until tender, about 10 minutes.
- Add the corn and let it warm, about 5 minutes.
- Season with salt and pepper to taste, mix in the cilantro and enjoy!
Option: Omit the chicken for a vegetarian version.
Option: Add (or replace the jalapeno with) 1 poblano pepper, diced.
Option: Add (or replace the jalapeno with) 1 green bell pepper, diced.
Option: Add (or replace the jalapeno with) 1 4 ounce can of diced green chilies.
Option: Use already cooked chicken, such as shredded rotisserie chicken, to reduce simmer time; skip the simmer time in step 3.
Option: Add 1 pound potatoes, peeled and diced.
Option: Add 1/2 cup sour cream or heavy/whipping cream or 4 ounces cream cheese to make it creamy!
Option: Serve garnished with your favourites, such as: bacon, avocado, onion, green onion, cheese, sour cream, tortilla chips, radish, etc.
Option: Add (or replace the jalapeno with) 1 poblano pepper, diced.
Option: Add (or replace the jalapeno with) 1 green bell pepper, diced.
Option: Add (or replace the jalapeno with) 1 4 ounce can of diced green chilies.
Option: Use already cooked chicken, such as shredded rotisserie chicken, to reduce simmer time; skip the simmer time in step 3.
Option: Add 1 pound potatoes, peeled and diced.
Option: Add 1/2 cup sour cream or heavy/whipping cream or 4 ounces cream cheese to make it creamy!
Option: Serve garnished with your favourites, such as: bacon, avocado, onion, green onion, cheese, sour cream, tortilla chips, radish, etc.
Nutrition Facts: Calories 343, Fat 7g (Saturated 1g, Trans 0), Cholesterol 58mg, Sodium 1437mg, Carbs 49g (Fiber 9g, Sugars 8g), Protein 33g
Nutrition by: 
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When do you add the chicken? Looks delicious!
Add the chicken in step 3 (recipe updated). Enjoy!
Your recommended Zucchini and Corn Green Chicken Chili recipe is a masterpiece! It’s a perfect blend of flavors that’s both hearty and refreshing—simply delicious!
Hello Kevin! Thanks for this super delicious recipe that is definitely a keeper! I made it for supper last night – with cornbread and a salad – and everyone enjoyed it so much! I really enjoy your blog! Take care! 🙂
This was delish! I didn’t have access to tomatillos so I used green tomatoes (which are in abundance in the garden). Great way to use up some of those late summer zucchini too. Turned out great and the fam said to put this recipe on the “repeat list”
Fantastic! Added sliced avocado for serving! So easy!
Made this twice and it has been good each time. Each time I add the jalapeno, zucchini, canned corn, and (dried) cilantro; and the second time around, I added potatoes.
This recipe is definitely a keeper for me.