Ranch Chicken Stew with Kale

Ranch Chicken Stew with Kale

by Manuel Williamson 1 year ago
0 (0)
35 minutes
369.4 kcal
47.4 g carbs
Description

This stew uses shredded rotisserie chicken. Savory and delicious. Top with sour cream, cheese, and cilantro if desired.

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 1 bunch kale, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons ranch seasoning mix
  • 2 cups shredded rotisserie chicken
  • 3 cups chicken broth
  • 2 (15.8 ounce) cans great northern beans, drained
  • 2 (4.5 ounce) cans chopped green chile peppers
  • kosher salt and freshly ground black pepper to taste
  • 2 medium limes, cut into wedges
Directions
  1. 1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and saute until soft, about 5 minutes. Add kale. Stir in garlic, oregano, and ranch seasoning mix; cook until fragrant, about 1 minute.
  2. 2. Add chicken and toss until evenly combined with onion mixture. Pour in chicken broth and bring to a boil. Reduce heat to a simmer.
  3. 3. Mash 1 can beans in a medium bowl until chunky. Add to the stew along with whole beans and chile peppers. Simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
  4. 4. Ladle into bowls and squeeze lime juice over the top.
Nutrition Facts
serving: 6 servings
calories: 369.4 kcal
carbohydrates: 47.4 g
protein: 26.5 g
saturated fat: 2.2 g
cholesterol: 39.4 mg
sodium: 1207.8 mg
fiber: 10.7 g
sugar: 3.4 g