White Chicken Chili with Quinoa & Sofrito



Try this hearty bowl of chili prepared with Path of Life Southwest Quinoa.


  • 2 Cans (15-15.5 oz) great northern beans, drained and rinsed, divided
  • 3 Cups low-sodium chicken stock or broth, divided
  • 1 Tsp each ground coriander, ground cumin and paprika, divided
  • ½ Tsp ground black pepper
  • 1½ Lbs boneless, skinless chicken thighs, diced into ½-in. pieces
  • ½ Tsp sea salt
  • 3 Tbsp olive oil, divided
  • 1 Medium yellow onion, chopped
  • 2 Cups prepared sofrito or recaito (see Chef’s Tip)
  • 2 Pkgs (10 oz) Path of Life All-Natural Southwest Quinoa
  • Chopped cilantro, sour cream and warm tortillas (optional)


Chef’s Tips:

Pureeing one of the cans of beans is a great technique for thickening for this chili. Use this technique on other chili recipes as well!

Sofrito is commonly used in Latin cooking and is a blend of peppers, onions, garlic, herbs and spices. Depending on the types of peppers used, sofrito is either orange or green colored. Green sofrito, which is also known as “recaito” can also be used. Sofrito can be found in the Hispanic section of the grocery store in jars. For best results, use homemade sofrito which is commonly available at Hispanic grocery stores in the refrigerated section.

Boneless skinless chicken thighs are the perfect meat for this recipe because it stays tender all throughout cooking. If desired, you can use chicken breast but it will not be as tender.

  1. Combine 1 can of the beans and 1 cup of the chicken stock in a food processor; process until smooth; set aside.
  2. Combine coriander, cumin, paprika and pepper in a small bowl. Combine chicken, salt and half the spice mixture in a medium mixing bowl. Mix well. Heat 2 tbsp of the oil in a medium sauce pot over medium-high heat until hot. Add chicken and cook 6-8 minutes or until browned on all sides; stirring occasionally. Remove from pot and set aside.
  3. Add remaining oil and onion. Cook 3-4 minutes or until onion is translucent. Add remaining spice mixture and cook 30 seconds or until fragrant.
  4. Add sofrito, pureed beans, chicken, remaining beans and remaining stock. Bring to a simmer, reduce heat and simmer 8-10 minutes or until slightly thickened.
  5. Stir in quinoa. Simmer an additional 5 minutes. Serve hot with cilantro, sour cream and warm tortillas, if desired.

Feeds: 8 (1 1/2 cup servings)