White Chicken Chili with Quinoa Recipe

Welcome to another heartwarming recipe straight from my kitchen to yours! Today, I’m sharing a delightful and nutritious twist on traditional chili that will bring warmth and comfort to your family table—White Chicken Chili with Quinoa. This dish is not just a wonderfully satisfying meal; it’s a beautiful blend of creamy, zesty flavors, and wholesome ingredients, perfect for a cozy family dinner or a gathering with friends. Let’s dive into this comforting bowl of goodness that promises to be a new favorite in your home.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cubed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 4 cups chicken broth
• 1 (15-ounce) can white beans, drained and rinsed
• 1 cup cooked quinoa
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup sour cream
• 1/2 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Fresh lime wedges (for serving)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute.
2. Add the cubed chicken to the pot, cooking until browned on all sides. This should take about 5-7 minutes.
3. Stir in the ground cumin, coriander, oregano, paprika, chili powder, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant.
4. Pour in the chicken broth, then add the white beans and corn kernels. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
5. Add the cooked quinoa and stir to combine. Allow the chili to simmer for another 5 minutes, ensuring everything is well incorporated.
6. Turn off the heat and stir in the sour cream and shredded Monterey Jack cheese until melted and creamy. Season with salt and pepper to taste.
7. Ladle the White Chicken Chili with Quinoa into bowls, and garnish with chopped cilantro and a squeeze of fresh lime juice. Serve hot and enjoy!

Helpful Tips

• Make It Ahead: This chili tastes even better the next day! Make a big batch and keep it in the refrigerator for up to 3 days.
• Freeze for Later: This chili freezes beautifully. Store in airtight containers for up to 3 months. Reheat gently on the stove.
• Ingredient Substitutions: You can use turkey or pork instead of chicken. For a dairy-free version, skip the sour cream and Monterey Jack cheese and use coconut milk for creaminess.
• Serve With: Pair this chili with a side of cornbread, a fresh green salad, or some crusty bread for a complete meal. A cold glass of lemonade or iced tea complements the chili wonderfully.

Thank you for joining me on this culinary adventure! I hope this White Chicken Chili with Quinoa warms your heart and home. Don’t forget to share your creations using #ZynahzRecipes or tag Zynahz on Instagram. We love seeing your delightful dishes!

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