• 1 tbsp extra virgin olive oil
• 1 onion diced
• 2 jalapeños diced
• 3 cloves garlic chopped
• 1 tsp cumin
• 1/2 tsp oregano
• 3 cups low sodium chicken broth
• 1 can white beans 15 ounces
• 1 pound chicken breast cooked and shredded
• 1/2 cup quinoa
• 4 lime wedges
• 1 bunch cilantro fresh (or 1 tsp dried)
• 1 cup salsa verde

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• Heat oil in a large saucepan over medium heat, then add onions and peppers. Cook until tender, about 5-7 minutes.
• Add garlic and cumin and cook for about 1 minute
• Add broth, salsa verde, chicken, beans, quinoa, oregano, and bring to a boil.
• Reduce to a medium simmer and cook until quinoa is tender. About 10-15 minutes.
• Garnish with lime wedge and cilantro.

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