Your Stuff (0) & MENU PLANNER:

White Chicken Chili with Kale

SAVE THIS RECIPE SAVED! REMOVE THIS RECIPE ADD TO MEAL PLAN PRINT

This soup packs a punch of autumnal heartiness and flavor! Like traditional chili and looking for something a bit different? Not a huge fan of chili and want to try a spin-off? This recipe is for you! We hope you enjoy this amazing dish with the whole family.

Ingredients

Food
Amt
Units
Prep
Notes
3 tablespoons olive oil
olive oil
3
tablespoons
1 teaspoon salt
salt
1
teaspoon
¼ teaspoon black pepper
black pepper
¼
teaspoon
6 chicken thighs, boneless skinless
chicken thighs
6
boneless skinless
2 onions, peeled and diced
onions
2
peeled and diced
2 carrots, diced
carrots
2
diced
4 garlic cloves, minced
garlic cloves
4
minced
2 stalks celery, diced
celery
2
stalks
diced
6 cups chicken broth (can use vegetable broth)
chicken broth
6
cups
can use vegetable broth
2 15 ounce cans cannellini beans, drained and rinsed
cannellini beans
2
15 ounce cans
drained and rinsed
1 zucchini, diced
zucchini
1
diced
1 4.5 ounce can mild green chilies (can use Ro-Tel with chilies)
mild green chilies
1
4.5 ounce can
can use Ro-Tel with chilies
1 tablespoon dried parsley
dried parsley
1
tablespoon
1 teaspoon dried oregano
dried oregano
1
teaspoon
1 teaspoon cumin
cumin
1
teaspoon
1 bunch kale, torn into bite-sized pieces (discard center thick rib)
kale
1
bunch
torn into bite-sized pieces
discard center thick rib
optional: cheese
optional: cheese
optional: sour cream (or yogurt)
optional: sour cream
or yogurt
optional: avocados
optional: avocados
optional: tortilla strips
optional: tortilla strips
optional: fresh cilantro
optional: fresh cilantro

Method

In a Dutch oven or stockpot, brown chicken thighs in olive oil and season with salt and pepper. Once browned, remove chicken from pot and add onion, carrots, garlic, and celery to saute over medium heat until veggies are softened. Add 1/4 cup of broth to deglaze pot. Add rest of broth, beans, zucchini, green chilies, and spices to pot. Then add chicken thighs back in. Bring to a boil, reduce heat to a simmer, and cover for 30 minutes or until chicken can be shredded. Pull out chicken thighs and shred with 2 forks, then returned shredded meat to pot. Add kale and allow 3-5 minutes to cook. Serve with optional toppings.

Prep time
15 min
Cook time
45 min
Yields/Serves:
6
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I like the beans!” —Jack, age 4
😫😟😐😀😍 “I just like the beans and chicken” —Parke, age 4
😫😟😐😀😍 “I like all of it!” —Emmie, age 3
😫😟😐😀😍 “I loooove the flavorful broth” —Megan, a grown up
😫😟😐😀😍 “Hearty and healthy!” —Katie, a grown up