Roman's Green Chicken Chile with White Beans and Kale
We get sneaky and hide kale in this green chicken chili, then show you a couple of secrets to maximise flavor and balance this nutritional powerhouse.
Equipment
- Large Stock Pot
- Immersion Blender or Blender
Ingredients
- 1 med Yellow or sweet onion, diced
- 1 tbsp ground cumin
- 1 tbsp vegetable oil or olive oil
- 1 tbsp ground garlic
- 4 7 oz cans Fire roasted green chiles, mild, drained of juice
- 1 16 oz jar Salsa Verde
- 4 cups Fresh green kale, chopped optional
- 64 oz Chicken Broth This is 2 32 oz boxes
- ½ cup Orange juice
- 2 15 oz cans White beans or great northern beans, drained of juice
- 2 lbs Chopped cooked chicken breast I use the Costco rotisserie chicken for this.
- 1 lb Frozen corn or drained canned corn
Instructions
Make the Base
- In a large stock pot, heat oil over medium heat and add diced onions. Cook onions, stirring often, until starting to brown, about 10 minutes. Add ground cumin and ground garlic and cook, stirring often for 1-2 minutes.
- Add salsa verde, green chiles, kale and chicken broth. Turn up heat to medium high until mixture reaches a boil, then turn down to low and simmer for 30-45 minutes to soften kale.
- Using an immersion blender, blend the base in the pot until smooth. Remember, you're trying to hide the kale from the kids!
Finishing the Chili
- Add chopped chicken to the base along with beans and corn.
- Add ½ cup of orange juice and salt and pepper to taste. The OJ will sweeten the chili and counters the bitterness of the salsa verde, canned chiles, and kale. Bring to a gentle simmer and cook, stirring occasionally for 30 minutes.
- Serve in bowls with sour cream, shredded cheese, chopped hot peppers, cornbread and any of your other favorite chili accompaniments.
Notes
This is for 12-16 servings of chili. Cut the recipe in half if you want 6-8 servings.