This makes no sense.

White Chicken Quinoa Chili I

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.

White Chicken Quinoa Chili I

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.

White Chicken Quinoa Chili I


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 I

White Chicken Quinoa Chili

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  • 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


  • 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.

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White Chicken Quinoa Chili I

extra cheese please.