Quinoa White Chicken Chili

Quinoa White Chicken Chili
It is definitely the season for soups and stews and you really can't go wrong with a tasty, warming bowl of chili! In it's more typical form chili con carne is made with beef and plenty of red chili peppers but it is always fun to make a white chili where the meat is chicken and no red chili peppers are used. This is my go to quick, easy and tasty white chicken chili recipe and it has a base of chicken and white beans with jalapeno chili peppers for the heat along with a few seasoning like garlic, cumin and oregano. I like to kick the flavour up a bit by replacing some of the broth with a salsa verde and the addition of quinoa makes this soup a bit heartier. As a finishing touch I like to hit the soup with fresh lime juice along with some cilantro. One of the best things about this tasty white chicken chili is that it only takes about 30 minutes to make and if you know that you aren't even going to have that much time for dinner then you can throw everything into the slow cooker in the morning and come home to a fully cooked meal!

Quinoa White Chicken Chili
So light fresh and tasty!

Quinoa White Chicken Chili
Cool and creamy avocado make an excellent addition to this white chicken chili!

Quinoa White Chicken Chili
Serve with tortilla chips for scooping or for crumbling over top!

Quinoa White Chicken Chili
Quinoa White Chicken Chili

Quinoa White Chicken Chili

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4

A healthy and hearty 30 minute white chicken chili with beans and quinoa!



ingredients
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 jalapeno peppers, diced
  • 3 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 3 cups chicken broth or chicken stock
  • 1 cup salsa verde
  • 1 pound boneless and skinless chicken breasts or thighs
  • 1 (15 ounce) can white beans
  • 1/2 cup quinoa, rinsed
  • 1/2 teaspoon oregano
  • 1 tablespoon lime juice (~1/2 lime)
  • 2 tablespoon cilantro, chopped
  • salt and pepper to taste
directions
  1. Heat the oil in a large sauce pan over medium heat, add the onion and jalapeno peppers and cook until tender, about 5-7 minutes.
  2. Add the garlic and cumin and cook until fragrant, about a minute.
  3. Add the broth, salsa verde, chicken, beans, quinoa and oregano, bring to a boil, reduce the heat and simmer until the chicken is cooked and the quinoa is tender, about 10-15 minutes.
  4. Remove the chicken, shred or dice, return to soup along with the lime juice and cilantro, season with salt and pepper and remove from heat.

Slow Cooker: Optionally implement steps 1 & 2, place everything except the lime juice and cilantro in the slow cooker and cook on low for 6-10 hours or on high for 3-4 hours before continuing on with step 4.

Option: Add 1 cup zucchini along with the chicken.
Option: Add 1 cup corn 5 minutes before taking off the heat.
Option: Replace the jalapeno peppers with poblano peppers or 1 4.5 ounce can of diced green chilies.
Nutrition Facts: Calories 397, Fat 8g (Saturated 1g, Trans 0), Cholesterol 66mg, Sodium 693mg, Carbs 44g (Fiber 8g, Sugars 3g), Protein 42g
Nutrition by: Nutritional facts powered by Edamam

35 comments:

Ali | Gimme Some Oven said...

This sounds wonderful! Love that quinoa in there :)

Jenny Flake said...

Ok, this is amazing!! Need to make asap!

Melanie @ Carmel Moments said...

Whoa! That looks yummy. Love the pop of color the avocado adds.

Maria said...

Love the avocado! Looks great!

Nicol said...

Looking so delicious! Love the avocado!

Melanie said...

Wow! Looks very appetizing. Stunning pictures. I will have to try it.
(Sorry for the duplicate post. But your appetizers looks great too anyway!)

naomi said...

This looks so hearty and tasteful! Love the avocados on it.

marla {Family Fresh Cooking} said...

Totally my kind of lunch or dinner!

Ahmed ahmad said...

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Gaby said...

This is just all kinds of crazy delicious and comforting!

Sommer @ASpicyPerspective said...

This sounds wonderful and delicious!

Angie said...

Hi, this looks great! Will definitely try it out!

Ally said...

Ok, Mr. Kevin! Homerun!! Love love what you'd done! xo You Pal ally!

Cheri Savory Spoon said...

Hi Kevin, this really looks great. I really like the addition of quinoa, great idea!

Chung-Ah | Damn Delicious said...

That tortilla topping is pure genius! Definitely need to make this soon - I've been meaning to add more quinoa to my diet.

Marian (Sweetopia) said...

Looks and sounds absolutely amazing!

Gene Cox said...

I am not much of a meat person. Red meat chili does not interest me. But chicken chili sounds like the perfect thing for these ice age days that we have been having. Thanks for the great idea.

Anonymous said...

A great tasteful healthy dish. Will make this very soon.

Aeryn Kelly-Reitmeyer said...

Made this tonight. Might have used extra liquid. I added hominy, lima beans, corn, and cooked avacado and it's come out really great. I couldn't find salsa so I just used fresh tomatillios and green chilie. Thanks for the recipe!

Evan Engle said...

Just made it tonight and it was delicious! It was definitely on the spicy side but after the initial "shock" was really a good kind of spicy. Thanks for an amazing dish, Kevin!

Sonny said...

this was lunch and it was delicious!! salsa verde made it. :) definitely will make again.

Alex said...

Quick Question: should I add the beans when I add the chicken?

Kevin Lynch said...

Sonny: I am glad that you enjoyed it! The salsa verde is what makes this chili and it is so easy!

Kevin Lynch said...

Alex: Yes, add the beans with the chicken. Thanks for catching that! I updated the recipe!

Lisa Nemer said...

What is the serving size?

Kevin Lynch said...

Lisa Nemer: The serving size is about 2 cups.

Subsisting said...

I made this yesterday and it is delicious! I cooked it in the crockpot, with extra onions and jalepeno, and threw in an extra cup of broth. The quinoa soaked up the broth and made this nice and thick. Yum!

Anonymous said...

Saw this on pinterest a couple of days ago. Just made it as I had all ingredients and it is very cold outside. Perfect for the weather. I too put diced avacado on top and cilantro. OMG SO GOOD.

strmywthr3 said...

made this yesterday and served with diced fresh tomato and avocado. so good!!

Kevin Lynch said...

strmywthr3: Glad you liked it! I always enjoy topping soups like this with fresh ingredients!

Caroline Beard said...

This was a great and easy recipe for the average college student like me! I added a lot of frozen veggies to the chili to fill it out and also well...because I am poor :)

Sunny Blue said...

I have no idea what quinoa is or where to find it. This recipe sounds so delicious; can someone enlighten me?

Kevin Lynch said...

Sunny Blue: Quinoa is a seed/grain with a lot of nutritional value. You can find it in most grocery stores these days and it is often in the health food or gluten free section. This white chicken chili would still be amazing if you omitted the quinoa! Here is the wikipedia article with more info on quinoa: http://en.wikipedia.org/wiki/Quinoa

Anonymous said...

Amazing! Quick, Easy & Delish - putting in my regular rotation
thank you!

Caroline @ Pickled Plum said...

Never thought of using quinoa in soup, this is a great idea and a different way to serve it! Thanks for the recipe, looks delicious!

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