Creamy, hearty white bean chicken chili with kale! Dairy-free, the perfect companion for cornbread, and SO satisfying and comforting. Just 1 pot required!
Heat oil in a large pot over medium heat. Once hot, add onion and sauté for 2-3 minutes, stirring occasionally, until lightly browned and beginning to soften. Add garlic and cook until fragrant — about 30 seconds.
Add cubed chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned.
Add stock or broth, coconut milk, drained and rinsed beans, green chiles, corn, cumin, oregano, salt, pepper, and cayenne. Stir and bring to a simmer over medium heat. Once simmering, reduce heat slightly, cover, and cook for 15-20 minutes to let the flavors develop.
Stir in the kale and use the back of a wooden spoon to mash some of the white beans against the side of the pot to thicken. Cook for 3-5 minutes, or until the kale is wilted and tender.
Taste and adjust as needed, adding more cayenne for heat, cumin for smokiness, or salt and/or pepper to taste.
Serve warm garnished with cilantro, green onion, crushed tortilla chips, and/or lime wedges (all optional).
Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.
Video
Notes
*Nutrition information is a rough estimate calculated with the lesser amount of kale and without optional ingredients. *Loosely adapted from Taste of Home.