This makes no sense.
I thought I’d make chili this week, and the weather apparently disagreed — it’s been pushing 80°F and I’m not thrilled. I joke that I belong in Antarctica, but honestly, I’m just over the heat. Still, soup season in my kitchen is very much alive.
I’ve been on a soup and stew kick lately. Once a week I seem to end up making something warm and comforting — even if I half-promised to do otherwise. I have a stack of chili, stew and soup recipes I want to share, and this White Chicken Quinoa Chili is one of my favorites. It’s hearty, comforting, and makes great leftovers for easy lunches.
One reason I love making soups is that they provide effortless, filling lunches during the week. Working from home with a full kitchen can turn anyone into a grazier, so having a big pot of soup ready makes midday meals easy and satisfying. Right now, my go-to snack alongside this chili has been seedless black grapes — we’ve been devouring them by the pound.
This chili is rich and slightly creamy: shredded chicken, cannellini beans, and quinoa create a protein-packed bowl that’s also great for topping with crunchy tortilla chips. The quinoa adds body and a pleasant texture, and using red quinoa can give the chili a touch of color.
White Chicken Quinoa Chili
Yield:
4
45 mins
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Ingredients
- 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 (red quinoa adds color)
- 1 cup half and half
- 4 ounces Monterey Jack cheese, freshly grated (+ more for topping)
- Blue corn chips for crushing on top
- Lime wedges for serving
Instructions
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Heat a large pot over medium-low heat and add the olive oil. Cook the diced onion, red pepper and minced garlic until softened, about 5 minutes. Stir in the cumin, smoked paprika, salt and pepper. Add the shredded chicken, cannellini beans and chicken stock. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
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Stir in the cooked quinoa, half and half and grated Monterey Jack, stirring until the cheese melts. Reduce the heat to low and simmer another 5 to 10 minutes. Taste and adjust seasoning if needed. Serve topped with extra cheese, crushed blue corn chips and lime wedges.
Did you make this recipe?
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Extra cheese, please.