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


  • 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.