Looking for a cozy meal that’s both delicious and incredibly easy to make? Dive into the delightful world of "World's Easiest White Chicken Quinoa Chili"! This Mexican-inspired dish is not just a feast for the taste buds; it's a wholesome, hearty option that comes together in just 40 minutes. With tender shredded chicken, protein-packed quinoa, and a medley of flavorful beans and spices, this chili is perfect for busy weeknights or a comforting weekend dinner. Ready to impress your family and friends with a dish that’s as simple as it is satisfying? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 pound cooked chicken, shredded
- 1 cup quinoa
- 2 cans white beans, drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a large pot or Dutch oven, combine the chicken broth, quinoa, chili powder, cumin, salt, and pepper. Bring the mixture to a boil over high heat.
- Reduce the heat to low, cover the pot, and simmer for about 15 minutes or until the quinoa is partially cooked and has absorbed most of the liquid.
- Add the shredded chicken, white beans, corn, and diced tomatoes with green chilies to the pot. Stir to combine all ingredients thoroughly.
- Continue cooking on low heat for an additional 10-15 minutes, allowing the flavors to meld together and the quinoa to finish cooking completely.
- Taste and adjust seasonings, adding more salt, pepper, or spices as needed to enhance the flavor profile.
- Remove from heat and let the chili rest for 5 minutes to allow the flavors to settle and the chili to thicken slightly.
- Serve hot in bowls, optionally garnishing with fresh cilantro, a dollop of sour cream, or shredded cheese if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Tips
- Rinse the Quinoa: Don’t skip rinsing the quinoa! This step removes any bitter saponins, ensuring a pleasant flavor in your chili.
- Customize Your Protein: Feel free to swap out the shredded chicken for turkey or even a vegetarian option like black beans or tofu if you want a meatless version.
- Spice It Up: Adjust the chili powder and cumin to your taste. If you like it spicy, consider adding some diced jalapeños or a dash of cayenne pepper.
- Let It Rest: After cooking, let the chili sit for about 5 minutes before serving. This helps the flavors meld together beautifully.
- Garnish for Flavor: Enhance your chili with fresh toppings like cilantro, avocado, or a squeeze of lime juice for a burst of freshness.
- Make It Ahead: This chili stores well! Prepare a batch ahead of time and enjoy the flavors as they deepen over a couple of days.
- Freeze for Later: If you have leftovers, freeze them in individual portions for a quick meal later on. Just thaw and reheat when you’re ready to enjoy!
Nutrition Facts
Calories: 389kcal
Carbohydrates: 36g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
