Summertime Chicken Verde Chili
Warmed Corn Tortillas
Ingredients
- 2 ears corn, shucked
- 1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 3 zucchini, chopped
- 2 (15.5-oz) cans great Northern beans, drained and rinsed
- 1 (32-oz) carton gluten-free chicken broth
- 1 (16-oz) jar salsa verde
- 1 Tbsp ground cumin
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded Cheddar cheese
Instructions
- Cut kernels from cobs; discard cobs.
- Cook chicken, onion, and garlic in hot oil in a large Dutch oven over medium-high heat until chicken is done and onion is tender. Stir in zucchini, corn, beans, broth, salsa, and cumin.
- Bring to a boil, reduce heat, and simmer 15 minutes. Season with salt and pepper to taste.
- Top with sour cream and cheese.
Side Dish Ingredients
- 12 gluten-free corn tortillas
Side Dish Instructions
- Preheat oven to 350°F. Wrap tortillas in a damp paper towel, then wrap in foil.
- Bake 10 minutes or until warmed.
Gluten Free Meal Plan
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