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.
Prep Time: 20 minutesmins
Cook Time: 20 minutesmins
Servings: 10servings
Ingredients
1cupcooked quinoa, cooked according to package directions
1semi-ripe avocado, cut into chunks right before serving, for garnish
Instructions
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.
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.
Serve warm with shredded cheese and avocados, if desired.
* 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.