This White Bean Chicken Chili recipe starts with a flavorful white bean chili base- then we packed it with extra veggies to boost the nutrition. It's so hearty and flavorful that your family will be requesting it all year long!
Chop chicken, onion, and press garlic. Heat a a stock pot to medium, add 1 tablespoon of olive oil. Add chicken and cook until almost done. Add onion and garlic and saute until almost translucent, only about 3-4 minutes. Chop celery, green bell pepper, kale (stemmed) and add to pot.
Add frozen corn, 2 cans of beans (rinsed and drained), chicken broth, green chilies, and all the seasonings. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.
While this is simmering, puree the last can of beans and add to the soup (it isn't necessary to rinse and drain the beans before pureeing). This adds a super yummy thickness to the chili.
Remove from heat and add milk and sour cream. You can add the sour cream as dollups to individual bowls if you prefer. Enjoy!