Note from Ashley: I am so excited to feature my friend Myla from the Purple Front Door. This week is the first of two posts Myla wrote for me. I am thrilled she decided to share this recipe because I need lots of slow cooker recipes with baby Calli around now. Make sure you check out her blog and you should probably make the wine cork wreath she has up on her blog now
I want to thank Ashley for giving me the opportunity to post this yummy recipe here while she is snuggled up with that cute baby of hers! I hope you all enjoy this soup as much as I did!
While the East Coast was getting pummeled by snow, I was feeling the need to commiserate and hole up at home too! My husband Matt left our house at o’dark thirty Saturday to go duck hunting and I spent most of the day catching up on housework and watching sappy movies on the Hallmark channel. You can judge me, I know they’re terribly predictable.
I’m lucky because Matt loves a good, hearty soup and this one is doesn’t require much else to go along with it since it’s loaded with veggies, beans and quinoa. It really is easy to throw together in the slow cooker and go on about your business. It’s a perfect, set it and forget it meal!
Slow Cooker Quinoa White Chicken Chili
1 medium onion, diced
2 jalapeno peppers, diced*
3 garlic cloves, minced
1 ½ teaspoons cumin
4 cups chicken broth or chicken stock
1 cup salsa verde
1 pound boneless and skinless chicken breasts, thawed
2 small zucchinis, chopped
1 15 oz. can white beans
½ cup quinoa, rinsed
1 teaspoon oregano
½ a lime, juiced
2 tablespoons cilantro, chopped
Salt and pepper to taste
Place all the ingredients, except the lime and cilantro, into the pot of your slow cooker. Cook on high for 3-4 hours. Before serving, remove the chicken and shred it. Return the chicken to the slow cooker along with the lime juice and cilantro.
*I cleaned one pepper really well and left some of the seeds and ribs in the other for some spice!