Name: White Chicken Quinoa Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 pound boneless, skinless chicken breasts, diced; 1 bell pepper, diced (any color); 1 can (15 oz) white beans, drained and rinsed; 1 cup quinoa, rinsed; 4 cups chicken broth; 1 can (15 oz) diced green chilies (mild or spicy, based on preference); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon salt (more to taste); 1/2 teaspoon pepper (more to taste); 1 cup corn (frozen or canned); 1 cup heavy cream (or coconut milk for a lighter option); Fresh cilantro, to taste; Lime wedges, to serve

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Introduction

White Chicken Quinoa Chili is a comforting and nutritious twist on traditional chili. This hearty dish combines tender chicken, protein-packed quinoa, and creamy flavors for a satisfying meal perfect any time of year.

The image shows a close-up of a deep bowl filled with a creamy chicken and quinoa soup. The soup has visible shredded chicken pieces and light yellow quinoa grains in a pale yellow broth. On the surface, there are garnishes of bright green cilantro leaves, thin white shredded cheese, small dollops of white sour cream, and sliced green jalapeños placed slightly off center. The bowl is placed on a white marbled surface, with a few slices of fresh jalapeño scattered around the front. In the blurred background, there are two white bowls, one filled with pale yellow tortilla chips and the other with a white creamy dip sprinkled with green herbs. A silver spoon and a light brown cloth napkin are placed near the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced
1 bell pepper, diced (any color)
1 can (15 oz) white beans, drained and rinsed
1 cup quinoa, rinsed
4 cups chicken broth
1 can (15 oz) diced green chilies (mild or spicy, based on preference)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt (more to taste)
1/2 teaspoon pepper (more to taste)
1 cup corn (frozen or canned)
1 cup heavy cream (or coconut milk for a lighter option)
Fresh cilantro for garnish (optional)
Lime wedges to serve (optional)

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Add the diced chicken to the pot and sauté until all sides are browned, about 5-7 minutes.
Step 4: Incorporate the diced bell pepper, white beans, quinoa, chicken broth, diced green chilies, cumin, chili powder, salt, and pepper into the pot. Stir to combine.
Step 5: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, or until the quinoa is cooked through and the chicken is tender.
Step 6: Stir in the corn and heavy cream (or coconut milk) and let it heat through for an additional 5 minutes.
Step 7: Taste and adjust the seasoning with more salt or pepper if needed.
Step 8: Serve hot, garnished with fresh cilantro and lime wedges if desired.

Tips & Variations

For a dairy-free version, substitute heavy cream with coconut milk as suggested for a lighter option.
Add diced jalapeños or increase the amount of green chilies for extra heat.
Use vegetable broth instead of chicken broth for a vegetarian twist, and replace chicken with tofu or extra beans.
Rinse quinoa well before using to remove any bitterness and improve texture.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to maintain the creamy consistency. This chili also freezes well for up to 3 months.

How to Serve

A bowl filled with creamy chicken soup showing three main visible layers: a base layer of light yellow broth mixed with small red kidney beans and corn kernels, a middle layer of shredded light brown chicken pieces scattered within the soup, and a top layer adorned with white shredded cheese, fresh green cilantro leaves, two small dollops of sour cream, and a single round slice of bright green jalapeño pepper placed in the center. The bowl is white with a textured dark brown and greenish exterior, sitting on a white marbled surface. In the background, there are two white bowls, one holding golden tortilla chips and the other filled with white sour cream garnished with cilantro. A woman's hand is not visible but implied nearby with a silver spoon resting beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can sauté the chicken and vegetables first, then add all ingredients except the cream and corn to the slow cooker. Cook on low for 4-6 hours. Add the corn and cream during the last 15 minutes of cooking.

Is quinoa necessary for this recipe?

While quinoa adds a great texture and protein boost, you could substitute it with rice or omit it for a lighter chili. Just adjust the cooking time accordingly.