Using pre-seasoned white chili beans from S&W Beans makes this recipe super quick and full of flavor. I added butternut squash and kale to make it an extra-healthy one-pot meal.
Course Main Dish Recipes
Cuisine Mexican
Calories 328kcal
Author Robin Donovan
Ingredients
115-ounce can S&W White Chili Beans
½teaspooncumin
½teaspoonchili powder
½teaspoonkosher salt
1cupbroth or water
1 ¼poundsbonelessskinless chicken breast
8ouncesdiced butternut squash
3cupssliced kale leaves
Instructions
Pour the beans, along with their liquid, into a medium saucepan. Add the cumin, chili powder, salt, and broth or water. Bring to a boil. Reduce the heat to medium-low so that the mixture is at a simmer.
Add the chicken and squash, stirring to ensure both are submerged in the broth. Simmer for about 15 minutes, until the chicken is cooked through and the squash is tender.
Remove the chicken from the broth and shred it using 2 forks or your hands.
Add the kale to the pot and stir to incorporate. Return the chicken to the pot and let simmer for about 5 minutes more, until the kale is tender and the chicken is hot. Serve immediately.