My baby girl went and turned 6 on me.
It’s like I look at her and feel so connected to the memories of her as a teeny, tiny baby in my arms. But then I have this massive reality check and realize she’s wearing maxi skirts and braiding her hair and telling time and tying her shoes and what in the world is that? So there’s that, coupled with the increase in the moments where it suddenly dawns on me that I’m the parent and not actually the child in all the Disneyland commercials, and the realization hits me that I’m no longer 21.
Shoot. Where was I?
Oh yes. Chili.
As you know we have been adding more plant-based, whole foods to our diet and eating less meat (since I can’t buy all organic)…so this soup has become a staple in our house. My friend Kelly, who is the diva in all things nutritious, told me about the recipe. Truth be told: the kids eat the chicken and beans out of the soup but that’s fine with me because I flat out refuse to make more than 1 dinner a night.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 jalapeno peppers, diced
- 3 cloves garlic, chopped
- 1 teaspoon cumin
- 3 cups chicken broth
- 1 cup salsa verde
- 1 pound boneless, skinless chicken breasts or thighs
- 1 (15 ounce) can white beans or cook your own from scratch
- 1/2 cup quinoa, rinsed
- 1/2 teaspoon oregano
- juice of 1 lime
- 2 tablespoons cilantro, chopped
- salt and pepper to taste
Instructions
- Heat the oil in a large sauce pan over medium heat, add the onion and jalapeno peppers 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.
Notes
336 calories per serving, 7 grams of fat, 31 carbs, 3 grams fiber, 37 grams protein
Inspired by Closet Cooking.
TOTAL: $7.50 or $1.25 per serving (toppings not included). This does not include organic chicken.
