Name: Ranch Chicken Stew with Kale
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Extra-virgin olive oil - 1 tablespoon; Onion, chopped - 1 large; Kale, chopped - 1 bunch; Garlic, minced - 2 cloves; Dried oregano - 2 teaspoons; Ranch seasoning mix - 2 teaspoons; Shredded rotisserie chicken - 2 cups; Chicken broth - 3 cups; Great northern beans, drained - 2 (15.8 ounce) cans; Chopped green chile peppers - 2 (4.5 ounce) cans; Kosher salt and freshly ground black pepper to taste -; Limes, cut into wedges - 2 medium

Ingredients for - Ranch Chicken Stew with Kale

1. Extra-virgin olive oil 1 tablespoon

2. Onion, chopped 1 large

3. Kale, chopped 1 bunch

4. Garlic, minced 2 cloves

5. Dried oregano 2 teaspoons

6. Ranch seasoning mix 2 teaspoons

7. Shredded rotisserie chicken 2 cups

8. Chicken broth 3 cups

9. Great northern beans, drained 2 (15.8 ounce) cans

10. Chopped green chile peppers 2 (4.5 ounce) cans

11. Kosher salt and freshly ground black pepper to taste

12. Limes, cut into wedges 2 medium

How to cook deliciously - Ranch Chicken Stew with Kale

1 . Stage

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.

2 . Stage

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

3 . Stage

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.

4 . Stage

Ladle into bowls and squeeze lime juice over the top.