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I LOVED this! My husband said it was just “ok” but I think it was because of the kale. He is not a big kale fan. We took some leftovers to the neighbors and she sent me a text today saying the soup was delicious!
I already had shredded chicken in the freezer so I threw it in the crock pot frozen.
White Bean Chicken Chili with Kale
1 onion, chopped
4 gloves of garlic, minced
3 chicken breasts, roasted and shredded
4 cups of chicken stock
1 tbsp cumin
salt and pepper to taste
2 cans of white beans, drained and rinsed
1 can of corn, drained
3 cans of diced green chili
1 cup of chopped kale, more if you would like.
1 packet of Knorr Chicken Flavor Homestyle Stock
Directions
1.Roast chicken if needed and shred.
2. Saute the onion and garlic in some EVOO in a skillet until translucent.
3. Combine all ingredients in the crock pot EXCEPT the kale.
4. Cook on low for 8 hours or high for 8 hours. My crockpot runs very hot. It seriously took only 2-3 hours to cook on low.
5.Take 1 cup from the crockpot and blend in the blender. Return to the crockpot.
6. In the last 30 mins of cooking add the kale.
I served this with a crusty french loaf bread.
{ 1 comment… read it below or add one }
Why would one have to pre-cook the chicken if the soup is going to be cooked in the crock pot of 8 hours. Maybe simplify the recipe by adding raw chicken.