Do you have cold weather in your area of the world? Woohoo, we finally do! It’s time for our soup meters to be hitting all cylinders to warm our engines!
My cousin shared a recipe with me that her niece had sent to her by phone image. (What does that mean? Is she my second cousin? Third? Once removed? Twice? Who keeps up with that stuff?)
My cousin promptly sent the picture to me, and I printed the recipe from my phone. (Gotta love technology!) It had no notation of the source, and many changes were written in the margins. It’s one of the most versatile chicken chili recipes I’ve ever seen. And delicious!
This is the version I concocted, and it was easy and quick to use chicken from my freezer stock of baked chicken pieces. Such a time saver. Gotta love that, too.
You can substitute jalapeno peppers for the bell peppers, salsa verde for the tomato salsa, black beans for the white beans, and you can also add corn and zucchini chunks if you wish. Basically, you can make this into whatever you like.
Heck, go ahead and throw in a handful of chopped kale while you’re at it! 🙂
White Chicken Quinoa Chili
A delicious and healthy chicken chili for cold, wintry days. Enjoy!
- 1 Tbsp Olive Oil
- 1 med-large Onion, diced
- 1 med-large Bell Pepper, diced (any color or 2 jalapenos)
- 3 cloves Garlic, chopped
- 1 tsp Cumin
- 3 cups Chicken Broth
- 1 jar Salsa of choice (roasted or regular)
- 1 pound Cooked Chicken, chopped
- 1 15-oz can White or Black Beans
- 1/2 cup Quinoa (rinsed if using unrinsed)
- 1/2 tsp Oregano
- 1 sm can Diced Tomatoes
- Salt, Pepper, and Parsley to taste
Saute onion and diced pepper in olive oil until softened (5 minutes). Add garlic and cumin for another minute, stirring continually.
Add remaining ingredients except salt, pepper, and parsley and simmer 15 minutes. (If including zucchini, corn, chopped kale, or any other veggies, add that, too.)
Season to taste with salt, pepper, and parsley (or cilantro if you like cilantro). Enjoy! 🙂
Is your engine ready for warming? Will you add this recipe to your menu this week? It will be a constant in my menu reportoire, for sure. All winter long!
God’s bountiful blessings~