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+ servings
Four bowls of Mexican bean and cheese soup with a twist of white chicken.
4.86 from 14 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
Fat 9
Carbs 58
Protein 25
Yield 6


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


  • 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 Facts

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