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This stew uses shredded rotisserie chicken. Savory and delicious. Top with sour cream, cheese, and cilantro if desired.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot or Dutch oven over medium heat. Add onion and saute until soft, about 5 minutes. Add kale. Stir in garlic, oregano, and ranch seasoning mix; cook until fragrant, about 1 minute.

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  • Add chicken and toss until evenly combined with onion mixture. Pour in chicken broth and bring to a boil. Reduce heat to a simmer.

  • Mash 1 can beans in a medium bowl until chunky. Add to the stew along with whole beans and chile peppers. Simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.

  • Ladle into bowls and squeeze lime juice over the top.

Nutrition Facts

369 calories; protein 26.5g; carbohydrates 47.4g; fat 9.7g; cholesterol 39.4mg; sodium 1207.8mg. Full Nutrition
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