The World’s Easiest White Chicken Quinoa Chili

Prep: 10 minsCook: 40 minsTotal: 50 minutes
Fat 9 Carbs 58 Protein 25
Yield 6 1x


For the Chili

  • 2 tablespoons olive oil
  • 1 tablespoon mince garlic
  • 1/2 large white onion, finely diced
  • 2 medium chicken breasts (~8 oz.)
  • 16 oz. salsa verde
  • 15 oz. can white northern beans, drained
  • 15 oz. can navy beans, drained
  • 15 oz. can white hominy (or corn)
  • 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
  • 12 tablespoons olive oil
  • 1/8 teaspoon salt


  1. Place 2 tablespoons of olive oil in a large pot. Add in minced garlic and white onion. Sautee for 1 minute and then add in chicken breast, quinoa, chicken broth, beans (drained), hominy, and salsa.
  2. Bring to a boil, uncovered. Let simmer and cover for 30 minutes on low until chicken is cooked.
  3. Shred chicken and then place back in. Add in cumin, salt, lime juice, and fresh cilantro. Mix again. If your chili is too thick (it tends to do that!) add more chicken broth or water.

For the Cauliflower Crunchies

  1. Roast at 400ºF for 10 minutes. Toss and cook for an additional 5 minutes.

Tips & Notes

-Nutrition information is without cauliflower crunches.
-Option to make this recipe inside of a crockpot. Place all ingredients in your 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. Enjoy!
-When you reheat the chili for leftovers, you may need to add a liquid such as water or broth because it will thicken even more in the fridge!

Nutrition Facts

Serving Size: 1/6 recipe Calories: 398 Sugar: 4 Fat: 9 Carbohydrates: 58 Fiber: 10 Protein: 25
Author: Lee Hersh
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