CREAMY WHITE CHICKEN CHILI

Season chicken thighs with seasonings and set to the side.

Heat 1 tbs olive oil over medium heat, add diced onions, celery, and garlic and sauté for about 5 minute until translucent.

Push veggie mixture to the side, add more oil if needed, then add chicken thighs to the pot and cook for about 3 minutes on either side or until browned.

Add chicken broth and green chilis and let soup come to a boil.

Reduce heat to medium low and let simmer for 15 minutes.

Remove chicken thighs from soup and use two forks to shred.

Then add chicken back to the soup, and add coconut milk.

Bring back to a boil and let boil for 10 minutes or until soup has slightly thickened.

Remove from heat and stir in white beans and kale.

Add salt + pepper to taste.

*Optional* to garnish with avocado chunks, shredded cheese, & cilantro

Enjoy!!