In case you haven't noticed, I am ALL about soups this time of year. There's just nothing more comforting than a big bowl of hearty soup on a chilly or rainy evening, and this White Chicken Chili with Salsa Verde always hits the spot! Pair this hearty soup with my Garden Goat Cornbread Muffins or tortilla chips for a balanced meal.
White Chicken Chili with Hidden Veggies
Classic white chicken chili is typically packed with beans, shredded chicken, onion, corn, and spices. This recipe has all of those things with an added nutrition boost from zucchini!
Though in season during the summer months, zucchini is available all year round. It's rich in the carotenoids lutein and zeaxanthin as well as potassium, manganese, vitamin C, and vitamin B6.
Fruits and Vegetables that Contains Carotenoids
Carotenoids are typically found in green, yellow, orange, and red vegetables and fruits and are particularly beneficial in promoting skin health, heart health and bone health. In addition to zucchini, sweet potatoes, carrots, butternut squash, pumpkin, bell peppers, spinach, kale, cantaloupe, and tangerines all contain a healthy dose of carotenoids.
Healthy Weeknight Dinner for Picky Eaters
I wouldn't call Lucas a "picky eater", but his palate is not nearly as expansive as mine, and he typically likes more simple meals. He doesn't like most of the vegetables I just mentioned, especially zucchini, so I have to get creative with meals to ensure that he gets in a variety of nutrients.
Sneaking veggies into recipes is one of my favorite ways to increase Lucas' nutrient intake, and thankfully adding zucchini to this White Chicken Chili with Salsa Verde worked! He loves this recipe which only makes me love it even more.
For more healthy dinner recipes and sides with hidden veggies, check out: Sweet Potato Enchiladas, Cheesy Pumpkin Kale Pasta Bake, Garden Goat Cornbread Muffins, Autumn Chicken Taco Soup
Simple White Chicken Chili Recipe with a Kick
When it comes to cooking meals, simple is always a good idea. Although this White Chicken Chili with Salsa Verde takes about 50 minutes from start to finish, the cooking process is simple and only requires about 20 minutes of "active" prep and cooking time. How's that for a healthy weeknight dinner? It's also a great recipe to meal prep.
The addition of salsa verde and cayenne pepper gives this soup a slightly spicy kick that I really enjoy. If you're not into spicy food, you an easily omit the cayenne and choose a mild salsa verde to tone down the spice. I also find that adding a touch of plain Greek yogurt as a garnish just before serving reduces the spiciness and adds a nice creamy texture as well as a boost of beneficial probiotics and protein!
Now let's dive into the ingredients in this recipe and get cooking.
What’s in This Recipe?
Olive oil – contains heart healthy monounsaturated fatty acids (MUFAs)
Onion – contains the antioxidant quercetin
Celery – contains fiber and water
Zucchini – contains vitamins, minerals, fiber, and carotenoids
Fresh garlic – has antioxidant properties
Seasonings – cumin, oregano, cayenne pepper, bay leaf, and salt
Salsa verde – a green salsa made with tomatillos
Chicken broth or stock – adds flavor and some amino acids (building blocks of proteins)
Canned corn – contains energizing carbohydrates, fiber, vitamin C, folate, magnesium, and potassium as well as phytonutrients
Chicken – rich in protein, contains iron and several B vitamins
Great northern beans or cannellini beans – contain plant-based protein, fiber, and energizing carbohydrates
Cilantro – contains vitamin K, lutein, zeaxanthin, and quercetin
Lime juice – rich in vitamin C
Notes: This recipe is naturally gluten free and dairy free.
White Chicken Chili with Salsa Verde
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 hour
Servings: 4 servings
Ingredients:
Drizzle of olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1 cup zucchini, chopped
2 cloves garlic, crushed and minced
1 tsp. cumin
1/4 tsp. oregano
Dash of cayenne pepper
1 bay leaf
1/2 tsp. salt
1 cup salsa verde
6 cups chicken broth (or 2 cup water and 4 cups homemade chicken stock)
1 cup canned yellow corn, drained
1 1/2 cup chicken, chopped
1 can (14.5 oz) great northern beans or cannellini beans, drained
1/4 cup fresh cilantro, chopped and loosely packed
Juice of half a lime
Garnish Suggestions:
Plain Greek yogurt
Monterey Jack or Mexican blend cheese
Fresh cilantro
Lime wedges
Crushed tortilla chips
Directions:
Preheat a large pot to medium-high heat. Add onion and celery to the pot. Cook for 2-3 minutes until the onions are fragrant.
Add the zucchini, spices, and bay leaf to the pot and cook for 2-3 more minutes.
Next, add the corn, salsa verde, and chicken broth/stock. Once the soup begins to boil, reduce the heat to low, cover, and simmer for 30 minutes.
After 30 minutes, remove the lid then add the chopped chicken and beans. Cook for 5 more minutes, then add fresh cilantro and lime juice.
Remove soup from the heat, divide into 4 bowls, and garnish as desired.
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