Quinoa White Chicken Chili

Ingredients

1 tablespoon oil

1 onion, diced

2 jalapeno peppers, diced

3 cloves garlic, chopped

1 teaspoon cumin, toasted and ground

3 cups chicken broth or chicken stock

1 cup salsa verde

1 pound boneless and skinless chicken breasts or thighs

1 (15 ounce) can white beans, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)

1/2 cup quinoa, rinsed

1/2 teaspoon oregano

1 tablespoon lime juice (~1/2 lime)

2 tablespoon cilantro, chopped

salt and pepper to taste

Instructions:

Heat the oil in a large sauce pan over medium heat, add the onion and jalapeno peppers and cook until tender, about 5-7 minutes.

Add the garlic and cumin and cook until fragrant, about a minute.

Add the broth, salsa verde, chicken, beans, quinoa and oregano, bring to a boil, reduce the heat and simmer until the chicken is cooked and the quinoa is tender, about 10-15 minutes.

Remove the chicken, shred or dice, return to soup along with the lime juice and cilantro, season with salt and pepper and remove from heat.

Nutrition Facts:

Calories 397, Fat 8g (Saturated 1g, Trans 0), Cholesterol 66mg, Sodium 693mg, Carbs 44g (Fiber 8g, Sugars 3g), Protein 42g