Go Back
Print

White Chicken Chili with Quinoa

Simple chicken chili with spicy green chilis, white beans, hominy, quinoa, and lime juice.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 -12 Cups

Ingredients

  • 1 Tablespoon Olive Oil
  • 3 Large Boneless Skinless Chicken Breasts
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Ground Cumin
  • Dash of Cayenne
  • Salt and Pepper
  • 1/2 Onion diced
  • 2, 4 ounce Cans Diced Green Chilis
  • 32 Ounces Low-Sodium Chicken Stock
  • 8 Ounces Water
  • 1, 14.5 Ounce Can White Canellini Beans drained and rinsed
  • 1, 25 Ounce Can Hominy drained and rinsed
  • 3/4 Cup Quinoa
  • Juice from 2 Limes
  • Fresh Chopped Cilantro

Instructions

  1. Heat the olive oil in a large Dutch oven or stock pot for a minute over medium heat.
  2. Season chicken breasts with salt, pepper, cayenne, cumin, and paprika. Add the breasts to the olive oil. Cook for about 5 minutes on each side to brown the exterior. After 10 minutes, remove the chicken, and set off to the side on a plate.
  3. Reduce the heat to low. Add the onion and saute for 3 minutes until translucent.
  4. Add in the green chilis, stock, water, hominy, and beans. Increase heat to medium. Add the chicken back into the pot. Bring the pot to a simmer. Add the quinoa.
  5. Simmer for 25 minutes.
  6. Remove chicken and shred using two forks. Add the chicken back to the pot.
  7. Turn the heat off. Add lime juice, salt and pepper to taste, and fresh chopped cilantro.
  8. Serve hot with chips and sour cream and hot sauce!