White Chicken Chili with Kale

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.