Chicken Chili

Ingredients

• 3 cups chicken broth
• 2 15-oz cans cannellini beans, drained and rinsed (or navy, great northern, or butter beans, or chickpeas)
• 1 16-oz jar salsa verde (medium or spicy)
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 4 cups shredded rotisserie chicken, skin removed
• 1 bunch curly kale, de-ribbed and chopped
• 1 16-oz bag frozen white corn
• 1/3 cup heavy cream
• 1 cup shredded cheddar cheese, plus more for serving
• Juice of 1 lime
• 1 lime, cut into wedges (for serving)
• Sour cream, hot sauce, or tortilla chips (optional, for serving)

Steps

1. Combine the broth, beans, salsa verde, cumin, salt, oregano, onion powder, garlic powder, and chili powder in a large pot.
2. Bring to a boil over high heat, then reduce to medium-low.
3. Cover and cook for about 10 minutes.
4. Add the chicken, kale, corn, cream, cheese, and lime juice.
5. Cook uncovered until the kale is wilted and the chili has thickened, about 5 minutes.
6. Season with salt to taste.
7. Serve topped with the lime wedges, more cheddar, and any toppings you like.

Notes

• Serves 6 to 8.
• With raw chicken thighs: skip the rotisserie chicken and add 2 pounds boneless skinless chicken thighs to the pot in step 1, with 2 teaspoons salt instead of 1. In step 3, cook for about 30 minutes, until the chicken is cooked through. Before step 4, transfer the chicken to a bowl, shred it with two forks, and return it to the pot.