- 2-3 chicken breasts
- 2 15 oz. cans cannellini beans
- 2 15 oz. cans great northern beans
- 1 15 oz. can white hominy corn
- 1 7 oz. can salsa verde
- 1 4 oz. can diced green chiles
- 1 yellow onion – diced
- 2 cloves garlic – minced
- 1 bunch kale – torn
- 10-12 cups water
- 2 BOU chicken bouillon cubes
- 1 cup heavy whipping cream (optional)
- 2 tsp cumin
- 2 tsp white pepper
- 1-2 tsp Nature Seasons
Bring the water and bouillon cubes to a boil. Add chicken breasts and boil until cooked through. Remove the chicken and shred. Return to pot and bring back to a low boil. Add chopped onion and garlic.
Drain and rinse all beans and add to the pot. Drain hominy and add as well. Add salsa verde and green chiles, chopped onion, garlic, half the cumin, white pepper, and Nature’s Seasons. Let simmer for 30 minutes. Add the heavy cream and bring back to a simmer. TASTE! This is when I added the other half of the cumin, white pepper, and Nature’s. Wash and tear kale into bite sized pieces, then add to the pot. Let the entire pot simmer for 10-15 minutes.
Let cool and serve with tortilla chips, or cheesy cornbread muffins.
***Serves 6-8 or 2 for a week for meal prep!
Wine Pairing Suggestion
Chapel Hill Parson’s Shiraz