Quinoa White Chicken Chili

• Gluten free

• Meat

  • 1 lb Chicken breasts or thighs, boneless and skinless

• Produce

  • 2 tbsp Cilantro
  • 3 cloves Garlic
  • 2 Jalapeno peppers
  • 1 Onion
  • 1/2 tsp Oregano
  • 1 (15 ounce can White beans

• Canned Goods

  • 3 cups Chicken broth or chicken stock

• Condiments

  • 1 tbsp Lime juice
  • 1 cup Salsa verde

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin, toasted and ground

Found on closetcooking.com

Description

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

• 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.
• Add the garlic and cumin and cook until fragrant, about a minute.
• 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.
• 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.

Nutrition