Now that March is officially here, I’m hoping we can expect warmer weather. Not that our winter has been anything but mild, but I still prefer spring weather. There’s nothing I’m craving more than waking up a little late on a Saturday morning, grabbing brunch at a new restaurant in the city, then strolling around with Tony for the rest of the day. Mostly we head to antique shops or bookstores, or sometimes end up grocery shopping at Trader Joe’s. Either way, I always have a good time moving, eating and enjoying ‘us’ time.
Here’s the thing though, and I hate to be the one to break it to you, but we’re bound to have some sort of chilly weather this month at some point. You know, it’s a very predictable Midwest thing; nice one day and snowing the next. When that moment comes, you’ll have this wonderful chili to make.
Trust me, this slow cooker meal filled my belly up on many cold February nights. It’s the easiest recipe to throw together because there’s no cooking on your end. Cumin, garlic and peppers simmer with chicken, chickpeas and quinoa all day until the chicken is tender and ready to be pulled apart.
Told you it was easy.
Of course, no chili is quite complete without a little avocado or guac on top. My favorite way to make an easy guac is to smash 1 avocado with a fork, then add a little lime juice, chopped cilantro and onion then salt and pepper to taste. You don’t need to get fancy with your guac all the time (unless you really want to). Buy 1 or 2 avocados a week and enjoy easy peasy guac for two people!
As far as the soup goes, I made this for Tony and even though he claims to hate quinoa (he calls it kin-oh-ah), he loved this recipe and even went back for seconds. Actually, he always goes back for seconds. And you might too.
I hope you love this soup as much as I did! If you make it, be sure to leave a comment below and/or snap a photo and tag #ambitiouskitchen on Instagram so I can see your creation!
If you like this recipe, you might also like:
Slow Cooker Salsa Verde Chicken Chickpea Chili
- 2 pounds boneless skinless chicken thighs
- 24 oz mild salsa verde (about 2 jars)*
- 1 onion, chopped
- 1/2 jalapeño, seeded and diced
- 2 garlic cloves, minced
- 1 cup frozen corn (preferably organic)
- 1 (15 oz) can chickpeas (white beans or black beans are also great)
- 1/2 cup uncooked quinoa
- 2 1/2 cups low sodium chicken broth
- 1 small lime, juiced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Salt and pepper, to taste
Add everything to a large slow cooker and stir well to combine.
Cook on high for 3-4 hours or low for 6-8 hours.
Once done cooking, remove chicken with a slotted spoon and transfer to a cutting board; shred chicken with two forks then transfer chicken back to slow cooker and stir.
Taste and add salt and pepper to your liking (I don't find that adding either is necessary due to all the flavors happening). Serve with fresh cilantro, avocado, tortilla chips and greek yogurt or sour cream.
*I used Trader Joe's Salsa Verde, but you can use another mild green salsa (salsa verde) if you'd like.
Feel free to leave the jalapeno out if you don't like a little hint of spice.