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Servings 4

INGREDIENTS

1 tbsp extra virgin olive oil

1 onion diced

2 jalapeños diced

3 cloves garlic chopped

1 tsp cumin

1/2 tsp oregano

3 cups low sodium chicken broth

1 can white beans 15 ounces

1 pound chicken breast

1/2 cup quinoa

1 tbsp lime juice

2 tbsp cilantro

1 cup salsa verde

INSTRUCTIONS

Heat oil in a large saucepan over medium heat, then add onions and peppers. Cook until tender, about 5-7 minutes.

Add garlic and cumin and cook for about 1 minute

Add broth, salsa verde, chicken, beans, quinoa, oregano, and bring to a boil.

Reduce to a simmer and cook until chicken is cooked and quinoa is tender. About 10-15 minutes.

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