White Chicken Chili with Kale

Made with blended white beans in place of cream and handful of other simple ingredients, this one pot white chicken chili gives a healthy spin to a classic comfort food. With minimal chopping, one pot and less than an hour, you'll have this hearty meal ready for the whole family to enjoy. It also makes great leftovers for meal prep.

– 1 lb boneless, skinless chicken breasts – 2 (19 oz) cans cannellini beans drained and rinsed (or 4 cups cooked) – 2 (4.5 oz) cans chopped green chiles – 1 medium yellow onion diced (about 1 cup) – 1 and ½ teaspoon garlic powder – 1 teaspoon fine sea salt – 1 teaspoon chili powder – 1 teaspoon cumin – ½ teaspoon ground oregano – ¼ teaspoon cayenne pepper – 2 and ½ cups water – 5 oz chopped baby kale

INGREDIENTS

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1.

Add all of the ingredients except the chicken and kale to a large pot and stir. Set the chicken in the centre and push down so that it is submerged in the broth. Simmer over medium heat for about 30 minutes.

Simmer.

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2.

Once the chicken is cooked through (165 F), remove it to a large bowl. Shred the chicken using a hand mixer (best trick ever- it takes less than a minute!). You can also shred it with your two forks or dice it into small cubes if you prefer.

Shred Chicken.

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3.

Use an immersion blender to blend part of the chili in order to thicken it. You can skip this step if you like. Or, if you don't have an immersion blender, you can place a few scoops in a regular blender to thicken and then stir it back in.

Puree.

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4.

Stir the chicken back in.

Mix in chicken.

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5.

Increase the heat to medium high and stir in the kale until wilted (about 5 minutes).

Add kale.

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6.

Top with all of your favourite chili toppings and enjoy.

Serve!

MAKE IT YOUR OWN

– Add Corn- Stir in 1-2 cups of frozen or canned corn at the same time as the shredded chicken. – Change Up the Greens- Substitute spinach or Swiss chard in place of the kale. – Used Pulled Pork- If you have some leftover Pulled Pork hanging around, omit the chicken in the recipe. Then once you have pureed the soup, stir in 2-3 cups of leftover pork and cook for 5-10 minutes to warm through.

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