Adding kale just before serving ensures a burst of color and nutrients in every spoonful.
12 ingredients
1/2 cup, chopped Onions raw
1/2 cup, chopped Peppers sweet bell green raw
1 cup, chopped Carrots raw
1 tbsp Olive oil
16 oz Chicken dark meat thigh only enhanced raw
30 oz Cannellini or white kidney beans canned
4 cup, chopped Kale raw
16oz Chicken broth reduced sodium canned
2 cup Water
1/2 cup Salsa verde
1/2 tsp Salt
1/2 tsp Pepper black
4 steps
- Saute first 3 ingredients in olive oil until tender.
- Add the chicken and cook, remove to cutting board, then shred and return to pot.
- Rinse and drain beans.
- Add all ingredients to stockpot and simmer for about 30 minutes.
Tip:
If you want to get the brightest green color from the kale, wait and add it to the stockpot until just a few minutes before the cooking finishes.
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