White Chicken Chili with Quinoa

Ingredients:
1 tablespoon oil
1 onion, diced
1 jalapeno pepper, diced
3 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
3 cups chicken broth
1 cup salsa verde
1 pound boneless and skinless chicken breasts
2 (15 ounce) cans white beans
1/2 cup quinoa, rinsed
1/2 teaspoon oregano
1 tablespoon lime juice (~1/2 lime)
2 tablespoon cilantro, chopped
salt and pepper to taste


Heat the oil in a large sauce pan over medium heat, add the onion and jalapeno pepper and cook until tender, about 5-7 minutes.
Add the garlic and cumin and cook until fragrant, about a minute.
Add the broth, salsa verde, chicken, beans, quinoa and oregano, bring to a boil, reduce the heat and simmer until the chicken is cooked and the quinoa is tender, about 10-15 minutes.
Remove the chicken, shred or dice, return to soup along with the lime juice and cilantro, season with salt and pepper and remove from heat.

From Closet Cooking