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This soup packs a punch of autumnal heartiness and flavor! Like traditional chili and looking for something a bit different? Not a huge fan of chili and want to try a spin-off? This recipe is for you! We hope you enjoy this amazing dish with the whole family.
In a Dutch oven or stockpot, brown chicken thighs in olive oil and season with salt and pepper. Once browned, remove chicken from pot and add onion, carrots, garlic, and celery to saute over medium heat until veggies are softened. Add 1/4 cup of broth to deglaze pot. Add rest of broth, beans, zucchini, green chilies, and spices to pot. Then add chicken thighs back in. Bring to a boil, reduce heat to a simmer, and cover for 30 minutes or until chicken can be shredded. Pull out chicken thighs and shred with 2 forks, then returned shredded meat to pot. Add kale and allow 3-5 minutes to cook. Serve with optional toppings.