White Chicken Chili

Instructions

1. 1

   In a large pot, combine the chicken stock, chicken thighs, cannellini beans, salsa verde, cumin, salt, onion powder, garlic powder, and chili powder. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook for about 30 minutes, or until the chicken is cooked through.

2. 2
   Mise en place

   Meanwhile, stem and roughly chop the kale. Chop the cilantro and fresh oregano. Cut the kernels from the corn. Shred the cheddar cheese. Cut one lime in half and cut the remaining lime into wedges.

3. 3

   Transfer the chicken to a bowl and shred it with two forks. Return the shredded chicken to the pot.

4. 4

   Stir the masa harina directly into the chili. Add the kale, fresh oregano, ½ cup chopped cilantro, corn, cream, 1 cup shredded cheddar, and the juice of the halved lime. Simmer uncovered for 5 minutes, stirring occasionally, until the kale is wilted and the chili has thickened. Taste and add more salt as needed.

5. 5

   Serve with the remaining cilantro, lime wedges, additional shredded cheddar, and Fritos.