Ingredients
- 1 medium onion diced
- 2 cups cooked chicken diced or shredded
- 1 can black beans rinsed and drained
- 2 tsp chili lime seasoning (regular chili powder works too)
- 1 cup salsa
- 1 cup corn
- 1 cup quinoa
- 2 cups chicken bone broth
- 2 cups shredded cheese
- Greek yogurt for serving optional
Instructions
- Dice onion, rinse and drained black beans
- Add a splash of oil to a deep skillet, then add onion
- Cook for 5 minutes until soft
- Add chicken, salsa, beans, corn and broth
- Stir well and bring to a boil
- Cover and lower heat to a simmer for 15-20 minutes until most of the liquid has been absorbed (it will continue to cook)
- Top with shredded cheese and cover again for 2 minutes until the cheese melts
- Serve immediately or let cool and divide into 4 containers
- I like to serve mine with Greek yogurt and hot sauce
Notes
- Don't worry about any excess liquid, if you let it sit there for a few minutes the quinoa will continue to absorb it.
- Option to leave the corn out
- I recommend heating up the leftovers - perfect lunch!
Nutrition
Calories: 590kcalCarbohydrates: 44gProtein: 42gFat: 26gFiber: 9g