Abbie's White Chicken Chili

Abbie’s White Chicken Chili 

White Chicken Chili


  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 jalapeno peppers, diced
  • 3 cloves garlic, minced
  • 1 Tsp cumin
  • 3 cups chicken broth
  • 1 cup salsa verde
  • 1 pound boneless, skinless chicken breasts
  • 15 ounces white beans
  • 1/2 cup quinoa
  • 3 stalks celery, chopped
  • 1/2 Tsp oregano
  • 1 Tbsp lime juice
  • Diced avocado to top
  • Salt and pepper to taste


  1. Soak beans over night.
  2. Heat olive oil in a large sauce pan over medium heat, add the onion and jalapeno peppers. Cook until tender, for about 5 minutes.
  3. Add the garlic and cumin, cook until fragrant.
  4. Add the broth, salsa verde, chicken, beans, quinoa. Bring to a boil, then reduce heat and simmer until the chicken is cooked and the quinoa is tender, about 15 minutes.
  5. Remove the chicken and shred, return to soup along with lime juice and celery.
  6. Season with salt and pepper. Remove from heat.
  7. Serve with diced avocado on top.
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