Go Back

White Chicken Quinoa Chili

5 from 3 votes
Leave a Review »


  • 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.

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!