Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 tablespoon mince garlic
  • 1/2 large white onion (finely diced)
  • 2 medium chicken breasts (~8 oz.)
  • 16 oz. salsa verde
  • 15 oz. can white northern beans (drained)
  • 15 oz. can navy beans (drained)
  • 15 oz. can white hominy (or corn)
  • 1 cup white quinoa (uncooked)
  • 32 oz. low sodium chicken broth (4 cups)
  • salt (to taste)
  • 1 tablespoon ground cumin
  • 1/8 cup lime juice
  • 1/4 cup cilantro
  • 2 cups riced cauliflower
  • 1-2 tablespoons olive oil
  • 1/8 teaspoon salt

Instruction

  • Place 2 tablespoons of olive oil in a large pot. Add in minced garlic and white onion. Sautee for 1 minute and then add in chicken breast, quinoa, chicken broth, beans (drained), hominy, and salsa.
  • Bring to a boil, uncovered. Let simmer and cover for 30 minutes on low until chicken is cooked.
  • Shred chicken and then place back in. Add in cumin, salt, lime juice, and fresh cilantro. Mix again. If your chili is too thick (it tends to do that!) add more chicken broth or water.