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 bunch cilantro, 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, 1/2 cup of the cilantro, 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 remaining cilantro, 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.