To a large pot, add the beans, chiles, onion, garlic, seasonings and water and stir. Place the chicken in the centre and push it down to submerge it in the broth.
Place the pot over medium heat, and bring to a simmer for 30 minutes, until the chicken is cooked through to 165 F.
Remove the chicken to a large bowl and shred using a hand mixer.
Using an immersion blender, puree about half to two thirds of the chili to thicken it.
Add the chicken back into the pot and then stir in the kale. Cook for 5-10 minutes, stirring often until the kale is wilted.
Serve!
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw in the refrigerator and reheat in the microwave.