White Chicken Quinoa Chili.
This makes no sense.
How about I make some chili this week? says me.
How about I warm up to 80 degrees all this week? says the universe.
I’m annoyed. Actually, I just typed out I’m “annoying” by mistake and I’m sure you will agree that I am that too. But I’m annoyed that it’s so hot out. I think I was born to live in Antarctica. It’s true. Okay, enough. I get it.
I am in complete soup overload.
Once a week – for real, it’s probably happening. I mean, I know I said that last week and I’m not planning it exactly like that because the minute I try to plan something I rebel and have absolutely zero interest in doing it, but what I’m saying is that I have a ton of freaking soup/stew/chili recipes that I’m yearning to share with you.
Yearning. That is not me. So not me.
Run on sentences. So me.
One of the reasons that I love making soups, besides the fact that, duh – I just really enjoy them, is because it provides me with the easiest lunches ever during the week. And filling ones too. Because I am convinced that when one works from home and has access to a fully stocked kitchen, pantry and whatever random recipes are lying around that day, that one is constantly a bottomless pit. Like I can just open up my mouth and pour soup down the hatch and never be full and still want to have a snack of those [insert whatever sounds delicious and is in the fridge today] immediately.
Right now that inserted snack is still seedless black grapes. It seems like we’ve eaten at least one hundred pounds of them in the last week.
Huh.
Want to talk about steamy chili?
This is some seriously pumped up chili. We’re talking chicken, beans, quinoa – protein overload. Luckily, that means lots of room for carbs which translates to “crumble ten thousand tortilla chips on top of your soup today.”
Got it?
White Chicken Quinoa Chili
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 red pepper, diced
- 2 garlic cloves, minced
- 1 1/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound boneless, skinless chicken thighs, cooked and shredded
- 3 cups or 2 cans, drained + rinsed cannellini beans
- 1 quart low-sodium chicken stock
- 1 cup cooked quinoa, I used red quinoa to add a little color
- 1 cup half and half
- 4 ounces monterey jack cheese, freshly grated + mroe for topping
- blue corn chips for crushing on top
- lime wedges for serving
Instructions
- Heat a large pot over medium-low heat and add olive oil. Add in the onion, peppers and garlic and cook until softened, about 5 minutes. Add in the cumin, paprika, salt and pepper and stir. Add the in shredded chicken, beans and chicken stock. Increase the heat and bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes.
- Stir in the quinoa, half and half and grated cheese, stirring well until the cheese is melted. Reduce the heat to low and cook for another 5 to 10 minutes. Taste and season additionally if desired. Serve with extra cheese, chips and lime wedges.
Did you make this recipe?
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I appreciate you so much!
extra cheese please.
89 Comments on “White Chicken Quinoa Chili.”
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I really want to make this in the crock pot! But, would I put the quinoa in raw or cooked? Or should I just stop being difficult and make it as the recipe says haha.
I made this in the crockpot on low for 8 hoursÂ
L
I added in the half and half, cheese and quiona afterwards and it came out great!Â
Thank you for noting this! Mine is going in the crock pot now, so much easier! 😊
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Thanks for this. Saw it via and email from cupcake mag and just read the recipe. Grabbing a few things at the supermarket today and def getting these ingredients! It’s what’s for dinner and I’m sure my 16 month old will LOVE it!
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I have made this a few times and it is one of my favorite soups! My husband and his family LOVE it too!! I am making it again tonight! Love all you recipes!
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I made this yummy chili this past week using some leftover chicken and homemade broth. Wow. It’s a new favorite, for sure! Thanks for sharing!
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This looks delightful! Can’t wait to try it!
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I made this last night and it was delicious! I have to say, the lime takes it to a whole other level. Wow.
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LOVE this recipe! I have made this soup so many times already this fall – it’s a favorite in our house :)
I think this is my most favourite of ALL of your recipes! I made it again today, it’s cold out and this is just so so good after an afternoon simmering in the crock pot. Cheers!
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I made this tonight and it was ah-mazing! I tweaked just a little because we try not to do a lot of dairy so I left out the half and half and doubled the red quinoa. Wow! Will be added to the fall rotation!
Made this tonight for a large group, and it was a HUGE hit!! Love your recipes (and writing) because almost every single thing I’ve made has been a success, so thanks!
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Made this tonight and loved it! I substituted (low fat milk for the half and half and added some more spices (Chile & chipotle powder) to add a kick. Didnt have Monterey Jack so used gouda which added a nice smokiness to it.
Delicious. For me, the level of creaminess and richness with the milk was perfect.
Thank you!
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I love this recipe and make it often. This time, I have a heap of cooked, shredded chicken I made for something else – any thoughts on how many cups of chicken you end up with? My google searching isn’t turning up much.
i think anywhere between 1-2 cups works! it’s really as much as you’d like to use. :)
Thank you! That’s what I was thinking from previous times I’ve made this recipe. But in searching I was finding everything from 2-6 cups! And I thought 6 cups seemed excessive.