It's rainy, very wet, and blustery. I've broken down and decided to make one last warm soup. Plus, we need something prepared to eat when we got back from our weekend trip to Ohio. Something that can be easily frozen/thawed and can feed us for a few days. Chili it is! Sadly, we're low on veggies and ingredients, both fresh and frozen. I used up all the things that seemed fitting for chili, and was disappointed that there were no beans in the freezer. Here's my inspiration: Closet Cooking's Quinoa White Chicken Chili.
1/2 cup salsa verde
1/2 cup quinoa
4 cups water
1 chicken bullion cube
5 chicken tender cutlets
1/2 cup fresh diced onion
1/2 cup frozen cubed butternut squash
2/3 cup corn
2 T cumin
1 T garlic powder
dash salt
Directions
4 cups water
1 chicken bullion cube
5 chicken tender cutlets
1/2 cup fresh diced onion
1/2 cup frozen cubed butternut squash
2/3 cup corn
2 T cumin
1 T garlic powder
dash salt
Directions
Throw it all in the crockpot, minus the corn. Cook on low for 5 hours. Add the corn, and shred or cut up chicken.
