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Chicken Chilli

Creamy white chicken chili with green chiles, white beans, and wilted kale.

Serves 6Prep 10 minCook 25 minDifficulty easyCuisine American

spicyone-potmain

−Servings: 6+

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Ingredients

• 1 tbspolive oil
• 1 cupdiced white or yellow onion
• 3 clovegarlic
• 1 ½ lbs boneless skinless chicken thighs, cut into small bite-sized pieces or ~3/4-inch cubes (or sub chicken breasts)
• 1 cupchicken broth or stock
• 1 cupmilk
• 2(15-oz.) cans canallini beans
• 2(4-oz.) cans diced green chiles
• 1 cupfrozen corn
• 1 tspground cumin
• 1 tspdried oregano
• ½ tspsea salt
• ¼ tspblack pepper
• 1 pinchcayenne
• 2-3 cups loosely packed chopped kale
• Thinly sliced green onion

Instructions

1. Heat oil in a large pot over medium heat. Once hot, add onion and sauté for 2-3 minutes, stirring occasionally, until lightly browned and beginning to soften. Add garlic and cook until fragrant — about 30 seconds.
2. Add cubed chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned.
3. Add stock or broth, milk, drained and rinsed beans, green chiles, corn, cumin, oregano, salt, pepper, and cayenne. Stir and bring to a simmer over medium heat. Once simmering, reduce heat slightly, cover, and cook for 15-20 minutes to let the flavors develop.
4. Stir in the kale and use the back of a wooden spoon to mash some of the white beans against the side of the pot to thicken. Cook for 3-5 minutes, or until the kale is wilted and tender.
5. Taste and adjust as needed, adding more cayenne for heat, cumin for smokiness, or salt and/or pepper to taste.
6. Serve warm garnished with green onion, crushed tortilla chips, and/or lime wedges (all optional).
7. Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.

Notes

• Crushed tortilla chips
• Lime wedges