I have made more variations of this soup than I can count. It’s hearty and flavorful with the soul-soothing goodness of chicken broth. This time I’ve made this with Jennie-O ground chicken, which is browned with onions and garlic and simmered with spicy chile de arbol and fragrant lemon zest. I guarantee this soup will be on repeat this fall. Make a whole pot at the beginning of the week and each day the flavors will get better and better!
(images by HonestlyYUM. This post is sponsored by Jennie-O. All opinions are our own. Thank you for supporting the brands that keep HonestlyYUM going!)
- Pour a couple glugs of oil in a large pot over high heat. Sautee the ground chicken, breaking up the meat with a spatula. Season the chicken by adding a couple pinches of salt. Cook until the liquid evaporates and the chicken begins to brown slightly.
- Add the sliced onions and garlic and sautee with the chicken until soft. Add a little oil if it starts to get too dry. Add the chile de arbol crumbled with your fingers. Using a vegetable peeler, peel a couple slices of lemon zest off the lemon and add to the pot. Add the beans. Add the chicken stock and enough water so that the ingredients are barely submerged.
- Lower to a gentle simmer and add enough salt and pepper to taste. Simmer on low for 30 minutes. Meanwhile, remove the kale stem and slice the kale into thin strips.
- Add the kale and cook for another 10-15 minutes covered over low heat. Season the soup with salt and pepper to taste and serve.