WHITE CHICKEN CHILI WITH CORN AND KALE
Yum. Perfect for a cold Sunday night - with leftovers for the week.
2 boneless skinless chicken breasts, cut into 1/4 inch cubes
1 1/2 tsp. arrowroot (or cornstarch)
Pinch of salt
1 medium onion - diced
2 ribs celery - chopped
1 bell pepper - chopped (I used a yellow one)
2 tsp. crushed garlic
1 TBS. Cumin
1 1/2 tsp. Oregano
1 tsp. ground Chipotle Pepper
1/2 tsp. fennel seed
1 1/2 TBS - 2 TBS. Flour - (I used Better Batter All Purpose Gluten free flour)
1 15 ounce can of Cannellini beans
1 cup of frozen corn
4 cups Chicken Stock
Kale - 1/2 bunch, slice very thin, then cross-cut - then wash and spin
Cut up chicken then toss in the arrowroot powder, set aside.
Cut up celery, pepper, onion, and garlic.
In a heavy bottom soup pot, add some olive oil, the above veggies, and the chicken and cook until the chicken is cooked - 5 -7 minutes.
Add in the flour and stir to coat.
Add in the garlic, and stir for about 30 seconds.
Add in your spices - stir to coat.
Add in the stock and beans, Stir, and allow to simmer for at least 15 minutes
Add in the corn.
Add in the Kale - it cooks down so don't worry if it seems like the Kale is overwhelming the pot.
From this point on, it really only needs to cook about 5 more minutes. Enjoy!