Quinoa White Chicken Chili

• 1 tablespoon oil
• 1 onion, diced
• 2 jalapeno peppers, diced
• 3 cloves garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 3 cups chicken broth or chicken stock
• 1 cup salsa verde
• 1 pound boneless and skinless chicken breasts or thighs
• 1 (15 ounce) can white beans (or 1 1/2 cups cooked beans, from 1/2 cup dry)
• 1/2 cup quinoa, rinsed
• 1/2 teaspoon oregano
• 1 tablespoon lime juice (~1/2 lime)
• 2 tablespoon cilantro, chopped
• salt and pepper to taste

Instructions:

• Heat and oil large sauce pan, add onion and jalapeno peppers. Cook until tender.
• Add garlic and cumin and cook until fragrant
• Add all remain ingredients except (Lime and Cilantro), bring to boil then simmer until quinoa is tender (about 10-15 minutes).

Special Note: Raw chicken can be added in the above step, removed, cube and/or shredded once cooked, and returned with the lime and cilantro before serving. HOWEVER in my experience this has caused the chicken to be very dry. This is often a result of the core temperature of the meat getting to hot.

Recommendation: Either brine and add your chicken or cook your chicken separately, then add to the soup before serving.