Chicken, Quinoa, and Black Bean Chili Verde

INGREDIENTS

1 tbsp. canola oil

1 large onion, diced

3 cloves garlic, minced

1 tbsp. ground cumin

kosher salt

1 15-oz. can black beans, rinsed

1 rotisserie chicken, shredded

1 16-oz. jar salsa verde

6 c. low-sodium chicken broth, divided

1 c. quinoa

Sour cream, for serving

Fresh cilantro, for serving

DIRECTIONS

In a large pot over medium heat, heat oil. Cook onion and garlic until tender, about 6 minutes, then add cumin and season with salt. Add beans, chicken, and salsa verde and stir until combined.

Add 5 cups chicken broth and quinoa and bring to a boil. Reduce heat and let simmer until quinoa is tender, 20 minutes. (If quinoa absorbs most of the liquid, add remaining 1 cup chicken broth.)

Serve chili with sour cream and cilantro.