Add minced garlic and sauté until fragrant for about 30-40 seconds.
Then add onions and cook until translucent for about 3-4 min.
Add ground chicken and sauté until the pink color disappears (approx. 5-6 min).
Now add diced tomatoes, red pepper, cumin powder, cayenne pepper and Mexican chili powder and mix until well combined.
Add black beans, quinoa and chicken stock; mix well and bring the mixture to a boil
Season with salt, cover the pot and simmer on low heat for about 20 min.
Once done add chopped cilantro and serve warm.
Top individual bowls of chili with some cheese, crushed tortilla chips, and sour cream.
The calories shown are based on the soup serving 6, with 1 serving being 1/6 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**