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Quinoa White Chicken Chili
Rachel Kim

Quinoa White Chicken Chili

Quinoa thickens the pot as it cooks and makes this chicken chili especially filling. Rinse the grains thoroughly to remove their naturally bitter coating. Add extra broth before serving if the chili waits more than a few minutes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken breast cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 2 cans cannellini beans 15 oz each, drained
  • 1/2 cup white quinoa rinsed
  • 1 can diced green chiles 4 oz
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 2 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 5 minutes, then stir in the garlic and cumin for 30 seconds.
  3. Add the beans, quinoa, green chiles, broth, corn and remaining salt and bring to a simmer.
  4. Cover loosely and cook for 18 to 20 minutes until the quinoa is tender, stirring twice to prevent sticking.
  5. Return the chicken for 3 minutes and stir in the lime juice off the heat.