White Chicken Quinoa Chili
Published 9/10/2023 • Updated 9/25/2023
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Homemade white chicken quinoa chili is a delicious twist on a classic. This version is made with everything we love about traditional white chicken chili with delicious additions like quinoa, salsa verde, and toasted cauliflower crunchies on top!
Chili is one of the most versatile, satisfying, and customizable meals out there and it’s a fun challenge to keep adding fun new variations to to our chili recipe repertoire! As soon as fall rolls around, it’s officially chili season and it lasts alllll the way through the long Minnesota winters.
I usually prefer tomato-based chilis (like this beef chili recipe or quinoa chili), but I’ve been on white bean kick and this white chicken chili did not disappoint. I love how quick it is, too – simply cook everything together in a pot on the stove for about 40 minutes (enough time for you to thaw out after a full day outside!), add your favorite toppings, and enjoy.
Featured Comment
“It’s hard to find a recipe that is healthy, delicious, affordable, and yields enough food for a week’s meal prep. But this one checks all the boxes!” – Erin
What is in white chicken quinoa chili?
This chicken chili is made with all of the chili essentials, including:
- Protein: Shredded chicken breasts and quinoa add a double dose of protein.
- Beans: White beans and navy beans are the star of this white chicken chili.
- Broth: Chicken broth is the base and we use salsa verde for more liquid and flavor.
- Flavor: Cozy cumin pairs perfectly with the other ingredients and a squeeze of fresh lime juice at the very end adds a welcome brightness and freshness.
- Toppings: It’s not chili without toppings! Garnish each bowl with a scoop of Greek yogurt and homemade cauliflower crunchies.
White Chicken Quinoa Chili Substitutions
It’s super simple to customize this chicken chili to your preferences and what ingredients you have on hand. Here are a few ideas:
Use your favorite kind of combination of beans.
Instead of white quinoa, try tri-color quinoa.
Increase or decrease the spice level with the kind of salsa verde you choose.
FAQ
Yes. This chili recipe is a great way to use up any leftover cooked chicken (or a rotisserie chicken). Shred the cooked chicken and add to the pot in step 3. Heat until the chicken is warmed through.
No, this white chicken quinoa chili is not very spicy. The only “spice” comes from the salsa verde, but we don’t find salsa verde to be overly spicy. For less spice, choose a mild salsa verde. For more spice, use a spicier salsa verde or add a pinch of cayenne pepper.
Place all of the ingredients in a crockpot and cook on high for 3-4 hours or low for 6-8 hours. Once the chicken is tender and the quinoa is fully cooked, shred the chicken and then place back in and mix together.
Storage
This is a great recipe to make for meal prep! Let the chili cool completely, transfer to airtight containers, and store in the refrigerator for up to 5 days. When you reheat the leftover chili, you may need to add a little water or broth because it will thicken in the fridge.
Freezing Instructions for Chicken Chili
Chili is one of our favorite meals to keep in the freezer and this white chicken quinoa chili is no exception. Transfer completely cooled chili into freezer-safe containers and freeze for up to 3 months. For all of our tricks and tips for freezing and thawing chili and soup, check out this how to freeze soup guide.
cauliflower crunchies
You know those delicious little crunchies left on the bottom of the pan after you roast cauliflower? Well, they are insanely good and addictive, so we decided to make a batch of only crunchies (using cauliflower rice) for topping this chili. More details included in the recipe below!
Chili Serving Suggestions
The toppings are the best part! We love topping this white chicken quinoa chili with homemade cauliflower crunchies, Greek yogurt, sliced jalapeños, and shredded cheese. While this is a totally standalone meal, feel free to serve it with your favorite sides like roasted broccoli or garlic glazed carrots.
White Chicken Quinoa Chili
Ingredients
For the Chili
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 large white onion, finely diced
- 2 medium chicken breasts, ~8 oz.
- 16 oz. salsa verde
- 15 oz. white northern beans, drained and rinsed
- 15 oz. navy beans, drained and rinsed
- 15 oz. white hominy, or corn, drained and rinsed
- 1 cup white quinoa, uncooked
- 32 oz. low sodium chicken broth, 4 cups
- salt, to taste
- 1 tablespoon ground cumin
- 1/8 cup lime juice
- 1/4 cup cilantro
Instructions
- Place 2 tablespoons of olive oil in a large pot. Add in minced garlic and white onion. Sauté for 1 minute and then add in chicken breast, quinoa, chicken broth, beans (drained), hominy, and salsa.
- Bring to a boil, uncovered. Cover and let simmer for 30 minutes on low until chicken is cooked.
- Remove the chicken from the pot and shred on a plate or cutting board. Add the shredded chicken back into the pot. Add in cumin, salt, lime juice, and fresh cilantro and mix together. If your chili is too thick, add more chicken broth or water until it thins out to your desired consistency.
For the Cauliflower Crunchies
- In a medium bowl, combine the riced cauliflower, olive oil, and salt together. If using frozen cauliflower, no need to thaw it first.
- Transfer the cauliflower to a parchment or foil-lined baking sheet. Roast at 400ºF for 10 minutes. Toss and cook for an additional 5 minutes until crunchy.
Tips & Notes
- Storage: Transfer chili to airtight containers and store in the refrigerator for up to 5 days. When you reheat the leftover chili, you may need to add a little water or broth because it will thicken in the fridge.
- Freezing Instructions: Let the chicken chili cool completely, transfer into freezer-safe containers, and freeze for up to 3 months.
- Slow Cooker Version: Place all of the ingredients in a crockpot and cook on high for 3-4 hours or low for 6-8 hours. Once the chicken is tender and the quinoa is fully cooked, shred the chicken and then place back in and mix together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious!! Such great flavor and easy to make.
As a teacher in WV, winter means warm lunches. I’ve been making the crock pot version of this recipe for nearly 3 years. My coworkers are always so excited when I bring out the slow cooker bc they know this amazing lunch is coming. I use rotisserie chicken, only cannellini beans, and top with crispy jalapeños, crema, and lime juice…divine!! Thank you for sharing a healthy winter meal that satisfies all appetites.
Great recipe, one of our favorites. Relatively Easy, very tasty, healthy. Five stars for sure. Freezes really well too.
It’s hard to find a recipe that is healthy, delicious, affordable, and yields enough food for a week’s meal prep. But this one checks all the boxes! I was a little afraid at first when making it because it seemed to be so much liquid, but by the end of it it was a deliciously thick chili that I happily ate with some corn chips. Definitely will make it again, me and my S.O. think it may be our new favorite meal prep staple. Thank you bunches for sharing! 🙂
Truly, truly my favorite recipe ever. I’ve been making this for at least two years. It is so dang good. I’ve surprised people with it for lunch; it became a legendary memory . I’ve made it for neighbors with a newborn. I’ve shared the recipe with my former roommate, who is now hooked. It’s incredible. My favorite tricks:
1. Use tri-blend quinoa. It’s prettier and has a nice firmer, nuttier taste compared to white quinoa.
2. You can make this with as little as one (or no) chicken breasts, to up to three. Just bump up the bean, broth, and quinoa ratio a bit if you can. But it’s so flexible it doesn’t really matter.
3. Lime, cilantro, and sour cream (or greek yogurt) is key at the end. I think each serving is best with an additional 1/4 lime straight into the bowl. Dashes of extra cumin is also good.
4. The photo is with yellow frozen corn, which is the first time I’ve subbed the hominy. I think hominy gives a better texture, but in a pinch the corn worked great!
5. Really good if you serve it with multigrain tortilla chips. Their sort of fancy thickness and flavor is just perfect for it, and if the chili is thick enough, it becomes a delicious sort of warm dip you can just eat with the chips instead of a spoon. For lunch today I paired it with jalenpiño potato chips, which just seemed good and lunch-y.
6. Topping it with cotija is delicious, too. I’d just use unsalted broth so it’s not too salty.
7. It freezes really well. It makes a lot, so that’s nice.
I’ve never made the cauliflower crumbles but they look really good.
THANKS LEE!!! You’re changing lives!!!
Oh! And lastly, I’d recommend using a fire-roasted/smoky flavor salsa verde! If you just use normal salsa verde, toss some smoked paprika in there!
And for people who like it spicy, a bit of minced jalepiño works well when the salsa is mild!
Wow, thank you for the amazing review!
This has become one of our favorites. Really easy to make, and it tastes even better the second day.