White Chicken Quinoa Chili

4.88 from 16 votes
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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!

When you need a warm meal to thaw out your bones, this White Chicken Quinoa Chili is just what you need! It's made with chicken breast, quinoa, white beans, and salsa verde...oh and cauliflower crunchies on top!
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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.

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“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.
When you need a warm meal to thaw out your bones, this White Chicken Quinoa Chili is just what you need! It's made with chicken breast, quinoa, white beans, and salsa verde.

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.

When you need a warm meal to thaw out your bones, this White Chicken Quinoa Chili is just what you need! It's made with chicken breast, quinoa, white beans, and salsa verde.

FAQ

Can you use pre-cooked chicken?

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.

Is this chili spicy?

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.

How can you make this chili in a slow cooker?

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.

When you need a warm meal to thaw out your bones, this White Chicken Quinoa Chili is just what you need! It's made with chicken breast, quinoa, white beans, and salsa verde.

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.

4.88 from 16 votes

White Chicken Quinoa Chili

Hearty and wholesome white chicken quinoa chili is high in protein and in flavor. Serve with cauliflower crunchies and your favorite chili toppings.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6
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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

For the Cauliflower Crunchies

  • 2 cups riced cauliflower, fresh or frozen
  • 1-2 tablespoons olive oil
  • 1/8 teaspoon salt

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

Calories: 398 kcal, Carbohydrates: 58 g, Protein: 25 g, Fat: 9 g, Fiber: 10 g, Sugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Luisana
Luisana
January 7, 2024 6:43 pm

5 stars
Delicious!! Such great flavor and easy to make.

Kimberly Goff
Kimberly Goff
January 7, 2024 12:21 pm

5 stars
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 jalapeรฑos, crema, and lime juice…divine!! Thank you for sharing a healthy winter meal that satisfies all appetites.

regular guy
regular guy
September 11, 2022 9:39 pm

5 stars
Great recipe, one of our favorites. Relatively Easy, very tasty, healthy. Five stars for sure. Freezes really well too.

Erin
Erin
November 9, 2021 9:37 am
Recipe Rating :
     

5 stars
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! ๐Ÿ™‚

Sarah C
Sarah C
October 19, 2021 11:38 am
Recipe Rating :
     

5 stars
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 jalenpiรฑo 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!!!

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Sarah C
Sarah C
October 19, 2021 11:39 am
Reply to  Sarah C

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!

Sarah C
Sarah C
October 19, 2021 11:41 am
Reply to  Sarah C

And for people who like it spicy, a bit of minced jalepiรฑo works well when the salsa is mild!

James Lantz
May 6, 2020 5:41 pm

This has become one of our favorites. Really easy to make, and it tastes even better the second day.