Summer Harvest White Chili
Capture the essence of summer's freshest flavors with this vibrant and hearty Summer Harvest White Chili. Featuring tender zucchini, yellow squash, and sweet corn, this recipe showcases the best of the season's bounty while offering a comforting, protein-packed meal with shredded chicken and creamy great northern beans. A blend of smoky paprika, earthy cumin, and zesty lime juice adds layers of flavor, perfectly balancing freshness and warmth. Ready in just an hour, this one-pot chili is an easy and healthy option for both busy weeknights and casual gatherings. Serve it with a sprinkle of Monterey Jack cheese and a dollop of sour cream for a deliciously creamy finish that will have everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 cup sweet corn kernels (fresh or frozen)
- 2 cups cooked shredded chicken
- 2 15-ounce cans canned great northern beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 cup shredded Monterey Jack cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the garlic and jalapeño, cooking for 1-2 minutes until fragrant.
Add the zucchini, yellow squash, and sweet corn. Sauté for 5 minutes until slightly tender.
Stir in the shredded chicken, drained great northern beans, and chicken broth.
Add the cumin, oregano, smoked paprika, salt, and black pepper to the pot, and stir well.
Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Stir in the lime juice and chopped cilantro just before serving.
Optional: Serve in bowls topped with shredded Monterey Jack cheese and a dollop of sour cream for extra flavor.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 31.1 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3374 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
