A hearty, warm, and veggie-forward chili that you’re going to want to make again and again!
Course: Main Course


  • 1 1/2 lbs chicken breasts
  • 2 tsp cumin divided
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 2 tbsp avocado oil divided
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 4 oz can green chilis
  • 1 jar salsa verde I used @latejulyorganics
  • 4 cups chicken bone broth or chicken broth
  • 2 cans cannellini beans drained and rinsed
  • 1 1/2 cups zucchini diced
  • 1 yellow bell pepper diced
  • 1 1/2 cups corn fresh or frozen
  • 1 cup cilantro chopped (plus more to garnish)
  • salt and pepper to season
  • garnish with: cilantro lime, tortilla chips, avocado


  • Season your chicken generously with salt and pepper and massage in 1 tsp of your cumin, onion and garlic powder, and oregano
  • Heat a tbsp of oil in large pot or dutch oven for medium high
  • Sear your chicken for 3 minutes on each side until nicely golden and remove from pot
  • Add another tbsp of oil along with your onions and about a tsp of salt and cook for 5 minutes
  • Add your garlic and cook for another minute
  • Add your bell pepper, green chilis, salsa, broth, cumin, a generous tsp of salt, and chicken to the pot and bring to a boil
  • Reduce to a simmer, cover, and cook for 20 minutes
  • Remove your chicken from the pot and shred it up before returning it to the pot along with your zucchini, corn, and beans and cook for another 10 minutes
  • Stir in your cilantro for the final minute
  • Serve with more cilantro, a generous squeeze of lime, avocado, and tortilla chips
  • ENJOY!

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