Healthy, Hearty, Quinoa White Chicken Chili

Ive just accepted the fact that "FALL" has a completely different meaning in Houston ;)
Still 90 degrees outside but I insist on making it feel like fall by making soup and putting out some pumpkins! I love a good healthy soup and this is an all time favorite of ours! 

I found the original recipe is found HERE but I added what I use here as side notes ;)

  • 1 tablespoon oil ( I use olive oil )
  • 1 onion, diced
  • 2 jalapeno peppers, diced ( you can substitute with one 4.5 ounce can of diced green chilies if you don't like spice )
  • 3 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 3 cups chicken broth
  • 1 cup salsa verde
  • 1 pound boneless and skinless chicken breasts or thighs ( I just use shredded rotisserie chicken )
  • 1 (15 ounce) can white beans 
  • 1 cup zucchini ( I dice it! )
  • 1/2 cup quinoa, rinsed
  • 1/2 teaspoon oregano
  • 1 cup corn ( I use frozen corn )
  • 1 tablespoon lime juice (~1/2 lime - I use fresh lime and it makes it SO good! )
  • 2 tablespoon cilantro, chopped
  • salt and pepper to taste
      Optional : 1/2 an avocado ( diced ) added at the end in each individual bowl 

  1. Heat the oil in a large sauce pan over medium heat, add the onion and jalapeno peppers and cook until tender, about 5-7 minutes.
  2. Add the garlic and cumin and cook until fragrant, about a minute.
  3. Add the broth, salsa verde, chicken, beans, quinoa and oregano, bring to a boil, reduce the heat and simmer until the chicken is cooked and the quinoa is tender, about 10-15 minutes.
  4. Remove the chicken, shred or dice, return to soup along with the lime juice and cilantro, season with salt and pepper and remove from heat.

For those who need macro numbers ;)
Nutrition Facts: 
Calories 397Fat 8g (Saturated 1gTrans 0), Cholesterol 66mgSodium 693mgCarbs 44g (Fiber 8gSugars 3g), Protein 42g

  • Happy FALL Cooking!

Karina Marie Powell

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