Mom’s White Chili with Quinoa

Makes about 3 quarts 

2 chicken breast, diced

1 quart of chicken stock

1 onion, diced

5 cloves garlic, roughly chopped

2 - 4 oz cans green chilies

1 cup white quinoa, rinsed

2 bay leaves

1 ½ teaspoons cumin

1 - 14 oz can cannellini beans, drained and rinsed

¼ cup fresh lime juice (about 2 limes)

1 - 12 oz bag frozen corn

Olive oil

Salt & pepper

Serve with

Shredded cheddar cheese

Sour cream

Quartered limes

Blue corn tortilla chips

Add olive oil to a heavy bottom pot along with onion and garlic. Season and saute over medium high heat until the onion become soft and translucent but hasn’t taken on any color. Add the chicken, season, and continue to cook until it becomes pale in color and there is no visible pink. 

Add the cumin, bay leaf, green chilies, chicken stock, and quinoa. Bring to a simmer and cook until the quinoa puffs and the tail starts to unfold, about 15 minutes. The chili will thicken, that is ok. 

Finish by adding the cannellini beans, lime juice, and corn. Continue cooking another 3-5 minutes to warm the corn. Adjust seasoning and serve with shredded cheese, sour cream, lime juice, and corn chips.