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5 from 1 vote
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Yield: 4
White Chicken Quinoa Chili
Total Time:
45 mins
  • 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
  1. 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.
  2. 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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