White Chicken Chili With Zucchini and Lime – Bright, Cozy, and Weeknight Easy

This white chicken chili hits the sweet spot between comfort and freshness. It’s creamy without being heavy, full of tender chicken and soft white beans, and brightened with zucchini and a squeeze of lime. The mild heat warms you up, while the lime and cilantro keep things lively.

It’s simple enough for a weeknight, but tasty enough to serve to friends. If you’re craving chili that won’t weigh you down, this is it.

What Makes This Special

This isn’t your classic red chili. It trades tomatoes and beef for lighter flavors that still satisfy.

You get the cozy, creamy base you want from chili, but with a clean finish thanks to zucchini and citrus.

• Balanced flavor: The chili has gentle heat from green chiles and chili powder, rounded out by garlic, cumin, and coriander.
• Fresh twist: Zucchini adds texture and subtle sweetness without stealing the show.
• Creamy without heavy cream: A quick blend of beans gives body, and a touch of sour cream or Greek yogurt finishes it off.
• Fast and flexible: Rotisserie chicken works great, or you can use leftover chicken or poach your own.
• Bright finish: Lime juice wakes everything up right before serving.

What You’ll Need

• Olive oil or neutral oil, 2 tablespoons
• Yellow onion, 1 medium, diced
• Garlic, 3–4 cloves, minced
• Jalapeño or serrano, 1, seeded and minced (optional for extra heat)
• Zucchini, 2 small or 1 large, diced
• Cooked chicken, 3 cups, shredded or cubed (rotisserie is perfect)
• White beans (cannellini or great northern), 2 cans, drained and rinsed
• Low-sodium chicken broth, 4 cups
• Green chiles, 1 small can (4 ounces), mild or hot
• Ground cumin, 2 teaspoons
• Ground coriander, 1 teaspoon
• Chili powder, 1 teaspoon
• Dried oregano, 1 teaspoon
• Ground white pepper or black pepper, 1/2 teaspoon
• Salt, to taste
• Lime, 1–2, for juice and zest
• Sour cream or Greek yogurt, 1/3–1/2 cup (optional for creaminess)
• Fresh cilantro, chopped, for garnish
• Optional toppings: avocado slices, shredded Monterey Jack or pepper jack, crushed tortilla chips, hot sauce

How to Make It

1. Sauté the aromatics. Warm the oil in a large pot over medium heat. Add onion with a pinch of salt and cook until softened, about 5 minutes. Stir in garlic and jalapeño and cook 1 minute until fragrant.
2. Season the base. Add cumin, coriander, chili powder, oregano, and pepper.

   Toast spices for 30 seconds, stirring so they don’t burn.

3. Cook the zucchini. Stir in the diced zucchini and a pinch of salt. Cook 3–4 minutes until slightly tender but not mushy.
4. Add beans and broth. Pour in the green chiles, chicken broth, and 1.5 cans of beans. Reserve the remaining half-can for blending.
5. Make it creamy without cream. In a blender or with an immersion blender, blend the reserved beans with a ladle of hot broth from the pot until smooth.

   Stir the puree back into the pot. This thickens the chili naturally.

6. Add the chicken. Stir in the shredded chicken. Bring to a gentle simmer and cook 10–12 minutes to let flavors meld.

   Adjust heat so it doesn’t boil hard.

7. Finish with lime. Turn off the heat. Stir in 1 tablespoon lime zest and the juice of 1 lime. Taste and add more salt, pepper, or lime as needed.
8. Optional creamy finish. For a richer texture, stir in sour cream or Greek yogurt.

   Warm gently on low if needed, but don’t boil after adding dairy.

9. Serve and garnish. Ladle into bowls and top with cilantro, avocado, cheese, tortilla chips, and a few dashes of hot sauce if you like heat.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen by day two, and it reheats nicely on the stove over low heat.

• For freezer storage: Skip the dairy when freezing. Freeze in quart containers for up to 3 months.

  Add sour cream or yogurt after reheating.

• Reheating tips: Add a splash of broth or water if it’s thicker than you like. Refresh with a squeeze of lime and a pinch of salt before serving.
• Meal prep: Portion into single-serve containers for easy lunches. Pack lime wedges separately to keep the brightness.

Benefits of This Recipe

• Light but satisfying: White beans and chicken deliver protein and fiber without the heaviness of cream-based soups.
• Vegetable boost: Zucchini adds micronutrients and a tender bite that pairs well with the creamy base.
• Quick and adaptable: Rotisserie chicken saves time.

  You can scale the spice level for kids or spice lovers.

• Budget-friendly: Pantry staples like beans, broth, and spices keep costs down.
• Great for gatherings: Easy to double and keep warm in a slow cooker for game day or potlucks.

What Not to Do

• Don’t overcook the zucchini. It turns mushy fast. Add it early enough to soften, but keep an eye on texture.
• Don’t skip seasoning in layers. Salt and taste as you go. Under-seasoned broth makes the whole pot bland.
• Don’t boil after adding dairy. Sour cream or yogurt can curdle if you crank the heat.
• Don’t forget the lime at the end. The citrus finish keeps the chili bright and balanced.
• Don’t use only watery broth. The blended beans are key for body.

  If you skip that step, the chili can feel thin.

Alternatives

• Protein swaps: Use turkey, leftover roast chicken, or sautéed shrimp added at the end. For vegetarian, skip chicken and add an extra can of beans or diced tofu.
• Grain add-ins: Stir in cooked rice, quinoa, or small pasta to bulk it up. Add near the end to avoid overcooking.
• Spice variations: Swap chili powder for ancho or chipotle powder.

  Add a pinch of smoked paprika for depth.

• Creamy options: Instead of sour cream, use a splash of half-and-half, coconut milk for dairy-free, or more blended beans for extra thickness.
• Veggie boosters: Corn kernels, baby spinach, or diced poblano peppers fit right in. Add delicate greens at the end so they stay bright.
• Low-carb tweak: Use extra zucchini and skip beans, then thicken with a small amount of pureed cauliflower.

FAQ

Can I make this in a slow cooker?

Yes. Sauté the onion, garlic, and spices first for best flavor, then add everything except lime and dairy to the slow cooker.

Cook on low 4–6 hours. Stir in lime juice and sour cream or yogurt at the end.

How do I poach chicken if I don’t have leftovers?

Place boneless, skinless chicken breasts in a pot, cover with broth or water, add salt and a bay leaf, and simmer gently for 12–15 minutes until cooked through. Rest 5 minutes, then shred.

Is this spicy?

It’s mild to medium.

Use mild green chiles and skip the jalapeño for very mild. For more heat, keep the seeds in the jalapeño, add cayenne, or finish with hot sauce.

How do I keep the sour cream from curdling?

Temper it by stirring a ladle of warm broth into the sour cream or yogurt first, then add that mixture back to the pot off the heat. Avoid boiling after adding dairy.

Can I use dried beans?

Absolutely.

Cook 1 to 1.5 cups dried white beans until tender before starting the recipe. You’ll need extra salt and time, but the texture is great.

What if I don’t have coriander?

Skip it or replace with a small pinch of ground fennel or additional cumin. The chili will still taste balanced.

How do I thicken it more?

Blend more beans, simmer a bit longer uncovered, or add a tablespoon of masa harina mixed with water.

Any of those will give you a thicker, stew-like texture.

Wrapping Up

White Chicken Chili with Zucchini and Lime brings comfort and freshness together in one pot. It’s creamy, bright, and easy to tailor to your taste. Keep it mild and cozy, or perk it up with heat and extra lime.

Either way, it’s a weeknight win you’ll make again and again.