White Chicken Chili

Ingredients

3 cups low-sodium chicken stock

2 pounds boneless, skinless chicken thighs

2 (15-ounce) cans white beans, such as cannellini, butter, chickpeas, navy, or great northern, drained and rinsed

1 (16-ounce) jar medium or spicy salsa verde

1 tablespoon ground cumin

2 teaspoons kosher salt, plus more as needed

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili powder

1 bunch curly kale

1 bunch cilantro

2 limes

1 (16-ounce) bag frozen white corn, or the kernels cut from 4 ears fresh corn

⅓ cup heavy cream

1 cup shredded cheddar cheese, plus more for serving

Toppings (optional): your favorite chili accompaniments, such as sour cream, hot sauce, tortilla chips, Fritos, or cornbread

Directions

1. In a large pot, combine the stock, chicken, beans, salsa verde, cumin, salt, oregano, onion powder, garlic powder, and chili powder. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and cook for about 30 minutes, or until the chicken is cooked through.

2. Meanwhile, stem and roughly chop the kale leaves. Chop the cilantro. Cut 1 lime in half.

3. Transfer the chicken to a bowl and use two forks to shred it, then return the shredded chicken to the pot. Add the kale, ½ cup of the chopped cilantro, the corn, cream, cheese, and the juice of the halved lime. Cook, uncovered, until the kale is wilted and the chili has thickened, about 5 minutes. Taste and add more salt as needed.

4. Cut the remaining lime into wedges. Serve the chili in bowls with the remaining cilantro sprinkled over top, the lime wedges alongside for squeezing, and any other toppings or go-withs you like.

Notes

**was a little salty, put in less salt

SLOW To make this in a slow cooker, dump in the stock, chicken, beans, salsa verde, cumin, salt, oregano, onion powder, garlic powder, and chili powder, cover, and cook on low for 6 hours. Uncover and stir in the kale, cilantro, cream, cheese, and lime juice and cook with the lid off for 30 minutes more.

SWAP Add more veggies or switch them around if you want-try diced zucchini or bell pepper, small broccoli or cauliflower florets, and any leafy green such as spinach or chard in place of the kale.