Submitted by Dane Groves
Total time: 1 hour
According to (The World's Healthiest Foods)[http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142], The Food and Agricultural Organization of the United Nations (FAO) has declared the year 2013 to be recognized as "The International Year of the Quinoa." Well, that was a long time ago...but we can still eat it now right? Quinoa is great because it is both high in protein and gluten free. It's a great grain to add to a delicious and healthy white chili. The base for this recipe is (salsa verde)[salsa-verde.html]. You can buy it pre made in a jar or easily make your own salsa verde with a food processor or blender (or a lot of mashing by hand).
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 2 jalapeño peppers, diced
- 4 cloves garlic, chopped
- 1 tablespoon cumin
- 3 cups chicken broth
- 1 cup salsa verde
- 1 pound boneless and skinless chicken breasts or thighs
- 3 cups white/cannellini beans (or 2 cans)
- 1/2 cup quinoa, rinsed
- 1-2 cups of corn (optional)
- 1 teaspoon oregano
- 1 tablespoon lime juice (~1/2 lime)
- 3 tablespoon cilantro, chopped
- 1 avocado
- salt and pepper to taste
Instructions
- Cook the onion and jalapeño in olive oil over medium heat until tender
- Add the garlic and cumin and cook until fragrant, about a minute
- Add the broth, salsa verde, chicken, beans, quinoa and oregano, and optional corn.
- 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
- Garnish with sliced avocado cilantro