On a chilly evening when you crave something warm but don’t want heavy carbs, this creamy white chicken chili with zucchini hits the spot. As soon as the aromas of garlic, cumin, and oregano swirl through the kitchen — mingling with the gentle warmth of green chiles and melting cheese — you know you’re in for comfort. The soft zucchini adds a tender, slightly sweet bite, while the shredded chicken and creamy broth wrap around your spoon like a hug. This is the kind of soup that invites stolen seconds and lingering conversation at the table.
Ingredients
For the Chili:
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 4 cups unsalted chicken broth (homemade or store-bought)
- ½ cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 (4-oz) can green chiles, drained (or substitute ½ cup chopped mild green chili peppers)
- 2 medium zucchini, cut into ½-inch half-moons (about 3 cups)
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp smoked paprika (adds gentle depth)
- ¼ tsp cayenne pepper (optional, for heat)
- ½ tsp sea salt (adjust to taste)
- ½ tsp fresh ground black pepper
- 8 oz cream cheese (at room temperature, cut into small chunks)
- 1 cup shredded Monterey-Jack or mild cheddar cheese
- 4 cups shredded cooked chicken (rotisserie, poached, or oven-baked)
Optional Garnishes (choose depending on preference):
- Chopped fresh cilantro
- Sliced avocado
- Lime wedges
- A sprinkle of extra shredded cheese
- A few thinly sliced jalapeños (for more heat)
Instructions
- Saute the aromatics — Heat olive oil in a large heavy-bottom pot over medium heat. Add the diced onion and sauté for 5–7 minutes until it becomes soft and translucent, releasing a sweet, mellow fragrance. Add the garlic and cook another 1–2 minutes until it smells aromatic and slightly toasted.
- Build the flavorful broth — Pour in the chicken broth and heavy cream. Add the drained green chiles, cumin, oregano, smoked paprika, cayenne (if using), salt and pepper. Bring the mixture up to a gentle simmer.
- Add zucchini — Stir in the zucchini slices, then reduce heat to medium-low. Let it simmer uncovered for about 15 minutes, until the zucchini is tender but still holds its shape and the broth has reduced slightly. You’ll notice the broth thickening and aromas deepening.
- Melt in the cheeses — Lower the heat to low. Add the cream cheese chunks a few pieces at a time, stirring until each batch melts smoothly into the broth. Then stir in the shredded cheese until the soup becomes velvety and fully creamy. Keep the heat gentle — avoid boiling to keep the texture silky.
- Add shredded chicken — Stir in the cooked shredded chicken. Let it heat through for 4–5 minutes so the flavors meld and the chicken warms. Adjust seasoning with a pinch more salt or pepper, if needed.
- Serve warm — Ladle into bowls and garnish with your choice of toppings: fresh cilantro, avocado slices, a squeeze of lime, extra cheese, or jalapeño slices for a spicy kick. The contrast of creamy chili with bright, fresh garnishes is delightful.
💡 Tips & Variations
- Make it dairy-free / paleo-friendly: Swap heavy cream + cheeses with full-fat coconut milk and omit the shredded cheese; stir in a splash of coconut cream at the end for richness.
- Spice it up or tone it down: For a milder chili, skip the cayenne and use mild green chiles. For extra heat, add chopped jalapeño or a pinch more cayenne.
- Veggie boost: Add other low-carb vegetables — like diced bell peppers or cauliflower florets — with the zucchini for extra texture and nutrition.
- Make-ahead friendly: The chili tastes even better the next day. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
- Freezer option: Freeze before adding cheese in individual portions; when reheating, thaw and then stir in cheese and cream for best texture.
Nutrition Facts
- Calories: ~360 kcal
- Protein: ~28g
- Carbohydrates: ~7g
- Fat: ~22g
- Fiber: ~2g
- Sugar: ~3g
- Sodium: ~650mg (may vary depending on broth)
Ingredients
Method
- Saute the aromatics — Heat olive oil in a large heavy-bottom pot over medium heat. Add the diced onion and sauté for 5–7 minutes until it becomes soft and translucent, releasing a sweet, mellow fragrance. Add the garlic and cook another 1–2 minutes until it smells aromatic and slightly toasted.
- Build the flavorful broth — Pour in the chicken broth and heavy cream. Add the drained green chiles, cumin, oregano, smoked paprika, cayenne (if using), salt and pepper. Bring the mixture up to a gentle simmer.
- Add zucchini — Stir in the zucchini slices, then reduce heat to medium-low. Let it simmer uncovered for about 15 minutes, until the zucchini is tender but still holds its shape and the broth has reduced slightly. You’ll notice the broth thickening and aromas deepening.
- Melt in the cheeses — Lower the heat to low. Add the cream cheese chunks a few pieces at a time, stirring until each batch melts smoothly into the broth. Then stir in the shredded cheese until the soup becomes velvety and fully creamy. Keep the heat gentle — avoid boiling to keep the texture silky.
- Add shredded chicken — Stir in the cooked shredded chicken. Let it heat through for 4–5 minutes so the flavors meld and the chicken warms. Adjust seasoning with a pinch more salt or pepper, if needed.
- Serve warm — Ladle into bowls and garnish with your choice of toppings: fresh cilantro, avocado slices, a squeeze of lime, extra cheese, or jalapeño slices for a spicy kick. The contrast of creamy chili with bright, fresh garnishes is delightful.
Notes
- Protein: ~28g
- Carbohydrates: ~7g
- Fat: ~22g
- Fiber: ~2g
- Sugar: ~3g
- Sodium: ~650mg (may vary depending on broth)
FAQs
1: Can I make this ahead for the week?
Yes — this chili reheats beautifully. Store it in the fridge for up to 4 days or freeze (before adding cheeses) for meal prep ease.
2: How do I store leftovers without the chili becoming too thick or dry?
Keep it in an airtight container. When reheating, warm slowly over low heat and add a splash of broth or cream to loosen the texture if needed.
3: Can I make this gluten-free / dairy-free?
Absolutely: use coconut milk instead of cream, omit cheese, or use coconut cream at the end. It stays low-carb and becomes paleo-friendly.
4: How to avoid the chili becoming watery when reheating after refrigeration?
Reheat gently over low-medium heat — avoid boiling. Stir constantly; a splash of broth or cream helps restore the creamy texture.
