Chicken Kale White Bean Soup
This hearty but light soup is packed with tons of flavor and easy to make!
Servings
6-8people
Servings
6-8people
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.