Chicken and Kale White Chili with Lime Crema

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, diced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 4 cups chicken broth
• 1 (15-ounce) can white beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 4 cups kale, stems removed and chopped
• Salt and pepper to taste
• 1/2 cup sour cream
• Juice of 1 lime
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cook until softened.
2. 2 Add garlic and chicken, cook until chicken is browned.
3. 3 Stir in cumin, chili powder, and oregano. Cook for 1 minute.
4. 4 Pour in chicken broth, add white beans and green chiles. Bring to a simmer.
5. 5 Add kale and cook until tender, about 5 minutes.
6. 6 Season with salt and pepper to taste.
7. 7 For the lime crema, mix sour cream and lime juice in a small bowl.
8. 8 Ladle chili into bowls, top with a dollop of lime crema, and garnish with cilantro.

Equipment

• Large pot

Variations

• For a vegan version, substitute chicken with extra beans and use vegan sour cream.

Substitutions

• If kale isn't available, spinach or collard greens work well too.

Pairings

• Cornbread
• Avocado slices

Nutrition

Tips

• For extra spice, add a diced jalapeño with the onions and peppers.
• Use canned chicken for a quicker prep.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with warm cornbread or a side of avocado slices.

FAQ