Chicken and Green Chile Chili with Quinoa and White Beans

Green Chili Chicken Chili with White Beans and Quinoa_.jpg

Chicken and Green Chile Chili with Quinoa and White Beans

  • 1 onion, diced

  • 2 to 3 green chiles, roughly chopped (optional just because I had them in my garden)

  • 1 - 4.5 can Hatch green chilies

  • 2 tsp. ground cumin

  • 2 cloves minced garlic

  • 6 cups stock (chicken or vegetable), divided

  • 1 lb boneless, skinless chicken breast

  • 1 cup raw quinoa

  • 1- 15 oz can white beans, rinsed

  • Serve with grated cheddar cheese, sour cream, avocado, and lime juice.

In a large Dutch oven or heavy pot, warm the olive oil. Add the onion and green chilis and saute for 4 - 6 minutes or until translucent. Add the canned green chiles , garlic, and cumin and cook for another 30 seconds. Pour in 2 cups of stock and add the raw chicken. Cover and cook for another 12 to 15 minutes or until the chicken is poached and cooked through..

Remove the chicken and shred with two forks. Set aside but keep warm.

Pour the remaining stock into the pot followed by the uncooked quinoa. Bring to a boil, then reduce the heat to a simmer and cook covered for 20 minutes or until the quinoa is cooked.

Fold in the white beans, return the chicken to the pot, and taste for salt and pepper. Serve warm topped with sour cream, cheddar cheese, avocado, and some lime juice.