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White Chicken Chili with Quinoa

If you love chili and hearty soups that also happen to be super healthy, look no further.

Me personally…I’m not one for January resolutions, nor am I currently attempting to get on a New Year’s health kick…obviously witnessed by this ridiculously luscious Chocolate Mocha Cream Pie.

But we do enjoy a nice, hearty, big bowl of chili on a cold winter’s night.

White Chicken Chili with Quinoa

We are a family who chows down on chili.  My favorite, most delicious classic chili is this Chunky Chili with Turkey or Beef.  People do tend to say, “That chili seriously rocks!”   We agree.  So fabulous with Sweet Cornbread Muffins.

My go-to Hearty White Chicken Chili is this Crock Pot one.  It’s unbelievably easy, where several ingredients get dumped into a slow cooker, uncooked chicken and all.  That’s right.  Eaasyy and so tasty.

My newest easy-to-make chili adventure is this White Chicken Chili with Quinoa, happily shared here today…

White Chicken Chili with Quioa

This white chicken chili with quinoa is loaded with white-meat chicken, white beans, and chewy yet tender quinoa.

The quinoa gives this chili a heartiness that isn’t found with other chili recipes, and we feel great about devouring healthy grains in our big bowl of soup.

This white chicken chili is savory, well-seasoned, and has a little kick.  The first time I made it, I actually made it a bit too kicky.  How much heat you like in your chili is all up to you.  I’ve written the recipe to have a milder heat level, but feel free to spice it up as you like!

Enjoy!

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White Chicken Chili with Quinoa

This White Chicken Chili with Quinoa is hearty, chunky, savory, and has just a bit of kick! Increase or decrease the heat as you like. Quinoa makes this chili so satisfying and healthy.

Yield: 8-10 1x

Ingredients

Scale
  • 1 cup cooked quinoa (cooked according to package directions)
  • 1 lb boneless skinless chicken breasts, chopped
  • 1 medium onion, chopped
  • 1 TB olive oil
  • 4 garlic cloves, minced
  • 28-oz good chicken broth
  • 2-oz canned chopped green chilies (if you want it spicier, use 4 oz)
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 cans (14.5 oz each) great northern beans, drained
  • 8 oz frozen sweet corn kernels
  • 3 TB all purpose flour
  • salt to taste
  • optional: 1/2 tsp cayenne, if you like it spicier
  • 1 cup shredded cheddar cheese
  • 1 semi-ripe avocado, cut into chunks right before serving, for garnish

Instructions

  1. In a Dutch oven, over medium high heat, cook the chicken, onion, olive oil, and garlic together until chicken is slightly browned. Stir in the broth, green chilies, cumin, oregano, beans, and corn. Bring to a boil.
  2. Reduce to simmer, and add flour, stirring until chili is thickened. Continue to simmer, covered, for 20 minutes. Add cooked quinoa and remove from heat. Keep covered and let sit about 10 minutes. Add salt to taste, if needed.
  3. Serve warm with shredded cheese and avocados, if desired.
  4. * Note: If you prefer a spicier chili, add desired amount of cayenne powder. If you prefer less spice, omit or use less of the green chilies and leave out cayenne.
  • Category: dinner, main

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Source:  Chew Out Loud, inspired by Taste of Home.

Here’s that Chunky, Hearty Chili everyone raves over:

Hearty Chili 3

My Crock-Pot White Chicken Chili recipe:

White Chicken Chili 2

And those Sweet Corn Muffins, which are so tender ‘n moist, I can eat them for breakfast!

Sweet Corn Muffins

 

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3 comments

    • Elizabeth @ SugarHero.come

    Yum, all of these chilis sound amazing! It’s actually pretty warm where I am right now, but I wish it would cool back down so I could enjoy some cozy chili with corn bread! Totally pinning this!

    • Joel A.

    I love chili. This is perfect for a cold night. I don’t have chicken breast, will try to substitute with my left over turkey. 🙂

      • chewoutloud

      Hi, Joel! Leftover turkey, leftover rotisserie chicken… It will all work great, and what an awesome way to use your poultry. Thanks for coming over 🙂

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