Soup has got to be my love language. Forget cookie exchanges! Let’s have some soup exchanges and clink our bowls to ring in the New Years. You don’t mind if I rewrite tradition a wee bit do you?
This cheesy, creamy, chunky soup has become one of my cold weather favorites. Loaded with quinoa, spiced with cumin, seasoned with lime, and served with blue chips, it’s really irresistible, even for my 3-year-old.
Why don’t you grab a bowl and see for yourself?
White Chicken Quinoa Chili
2 tablespoons olive oil
1 sweet onion, diced
1 red pepper, diced
2 garlic cloves, minced
1 1/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless, skinless chicken thighs, cooked and shredded
2 cans cannellini beans, drained and rinsed
1 quart low-sodium chicken stock
1 cup cooked quinoa, she used red quinoa to add a little color
1 cup half and half
4 ounces monterey jack cheese, freshly grated plus more for topping
blue corn chips, for crushing on top
lime wedges, for serving
Saute and Spice. Heat a large pot over medium-low heat and add olive oil. Add in the onion, peppers and garlic and cook until softened, about 5 minutes. Add in the cumin, paprika, salt and pepper and stir.
Stir and Simmer. Add the in shredded chicken, beans and chicken stock. Increase the heat and bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes. Stir in the cooked quinoa, half and half and grated cheese, stirring well until the cheese is melted. Reduce the heat to low and cook for another 5 to 10 minutes.
Serve. Taste and season additionally if desired. Serve with extra cheese, chips and lime wedges.
Source: Don’t forget to head on over to How Sweet It Is to thank Jessica for the perfect recipe!
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