1poundboneless,skinless chicken thighs, cooked and shredded
3cupsor 2 cans, drained + rinsed cannellini beans
1quartlow-sodium chicken stock
1cupcooked quinoa,I used red quinoa to add a little color
1cuphalf and half
4ouncesmonterey 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.