Hi Babes! This is a great HEALTHY, lean, winter meal that is also DELICIOUS and cozy. I typically top it with TONS of chopped cilantro, avocado, and fresh jalepeños with a big dollop of sour cream. But you can do cheddar cheese, tortilla chips, more beans, really whatever sounds good to you! If you make it, be sure to post about it and TAG ME – I would LOVE to see your finished product.
INGREDIENTS:
- 3 chicken breasts
- 2 cans of green chilis
- 1/3c quinoa
- 3 tbs olive oil (x2)
- 1 Jalepeño, fresh
- 1 yellow onion
- 1 can of Navy beans
- 3 cloves of garlic
- 4c chicken stock
- Cumin
- Cayenne pepper
- Salt/pepper
Topping Options: you pick!
- Sour cream (I always do the light sour cream, personally!)
- Fresh Cilantro
- Jalepeño slices
- White cheddar
- Tortilla chips
- More beans
Instructions:
- Heat olive oil in pot, brown chicken breasts.
- Fill with chicken stock until about halfway up the chicken breasts. Boil, then reduce heat and simmer for 30 mins or until the chicken is easily pulled apart with two forks.
- Drain liquid out of bean can, dump beans into blender. Blend with a splash of water on high until beans are pureed.
- Chop onion and garlic. Brown in a pot with olive oil. Add chicken, all chicken stock, beans, chilies, jalapeños to taste.
- Season with the spices to taste (go heavy with the Cumin is my recommendation!). If you like it spicy, go heavy with the Cayenne pepper and jalapeños.
- Add quinoa, bring to a boil and reduce heat. Simmer for 20 mins.
- Serve immediately or refrigerate and reheat in microwave! Stays fresh for the week or over a year if frozen.
MANGIA!
& DON’T forget to let me know if you make this amazing recipe. I LOVE to see your beautiful finished products.