Summertime Chicken Verde Chili
Warmed Corn Tortillas
Ingredients
- 1 ear corn, shucked
- ½ lb boneless, skinless chicken breasts, cut into ½-inch pieces
- ½ cup chopped onion
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 1 zucchini, chopped
- 1 (15.5-oz) can great Northern beans, drained and rinsed
- 2½ cups gluten-free chicken broth
- 1 cup salsa verde
- ½ Tbsp ground cumin
- ¼ cup sour cream
- ½ cup shredded Cheddar cheese
Instructions
- Cut kernels from cob; discard cob.
- Cook chicken, onion, and garlic in hot oil in a 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
- 6 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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