This is most similar to the version my mother-in-law makes; she serves hers without the can of rotel, but instead cuts grape tomatoes in half and serves them as optional topping with the sour cream and tortilla chips. My grandma’s recipe calls for a can of corn. I chose to leave that out this time.
Serves 4-6 (I served 5 and still had tons left over, no one went back for seconds because of the birthday cake 😉 )
- 2 lbs. Chicken breast or thigh, whichever you prefer (I used both!)
- 6 cups chicken broth (use powdered bouillon and water, it’s cheap and fast!)
- 1 bunch kale (chopped)
- 2 cans white beans
- 1 can Rotel tomatoes and green chilies
- 4 cloves garlic (grated)
- sour cream
- tortilla chips
- Sharp kitchen knife
- cutting board
- crock pot
- measuring cup
First, you need to cook the chicken. So place it in the crock pot on high for about 4.5 hours. Sprinkle the chicken with salt, pepper and some of the powdered bouillon. Grate in your 4 cloves of garlic, add one cup of water and let the chicken cook. Fast forward 4.5 hours… Shred the chicken with a fork, or knife- which shouldn’t be hard at this point, because it’s cooked for so long. Then chop up your kale. Here is a link to watch how to cut it. I roll the leaves and then cut it that way, removing the really thick parts of the stems- it’s less all-over-the-place that way. Open your cans of beans, and tomatoes and add them all to the chicken. Stir in all that goodness, and let it cook for another hour or two. At this point, you’re just making sure all the flavors mix together. You can add more bouillon powder if you like a stronger, more salty flavor. Serve it with a spoon full of sour cream and crumbled tortilla chips on top, and enjoy!