White Chicken Quinoa Chili Recipe

Ingredients

2 tablespoon Olive Oil

1 piece Sweet Onion

1 piece Red Pepper

2 clove Garlic

1 1/4 teaspoon Cumin

1/2 teaspoon Paprika

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 pound Boneless, skinless chicken thighs, cooked and shredded

2 cans Cannellini Beans (Drained and Rinsed)

1 quart Chicken Stock (Low-sodium)

1 cup Quinoa

1 cup Half and Half (or Coconut Milk)

4 ounces Monterey jack cheese, freshly grated + more for topping

1 dash Blue Corn Chips

2 dash Lime Wedges

Heat a large pot over medium-low heat and add olive oil.

Add in the onion, peppers and garlic and cook until softened, about 5 minutes.

Add in the cumin, paprika, salt and pepper and stir.

Add the in shredded chicken, beans and chicken stock. Increase the heat and bring the mixture to a boil.

Reduce to a simmer and cook for 15 minutes.

Stir in the quinoa, half and half and grated cheese, stirring well until the cheese is melted.

Reduce the heat to low and cook for another 5 to 10 minutes.

Taste and season additionally if desired. Serve with extra cheese, chips and lime wedges.