Zucchini and Corn Green Chicken Chili

Zucchini and Corn Green Chicken Chili

Chicken green chili with summer zucchini and corn!

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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

1. Heat the oil in a large saucepan over medium-high heat, add the onion and jalapeno, and cook until tender, about 5 minutes.
2. Add the garlic and cumin and cook until fragrant, about a minute.
3. 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.
4. Add the zucchini and simmer until tender, about 10 minutes.
5. Add the corn and let it warm, about 5 minutes.
6. Season with salt and pepper to taste, mix in the cilantro and enjoy!

Nutrition Facts: Calories 343, Fat 7g (Saturated 1g, Trans 0), Cholesterol 58mg, Sodium 1437mg, Carbs 49g (Fiber 9g, Sugars 8g), Protein 33g

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