Serves 4 2 Tbsp extra virgin olive oil 1 clove garlic, minced 1 yellow onion, chopped 2 ribs celery, chopped 1 lg (or 3 small) carrot, peeled and chopped 1 yellow pepper, chopped 1 jalapeño, diced (optional) ½ Anaheim pepper, diced 1 can diced green chiles 4 c chicken broth 2 cans northern beans 1 c chopped kale 1 organic rotisserie chicken, boned, skinned and coarsely chopped 2 corn tortillas

  1. In a Dutch oven, heat oil over medium-high heat. Add garlic, onion, celery, and carrots. Sauté for about 5 minutes or until onion is translucent. Add salt and pepper.
  2. Add yellow pepper, jalapeño (if using), Anaheim, and green chiles and cook an additional 3 to 5 minutes. Add broth, beans, and kale. Bring to a boil, reduce heat, and simmer for 25 minutes or until the vegetables are tender. Add chicken and simmer an additional 5 to 10 minutes or until chicken is warmed through.
  3. While the stew is simmering, heat oven to 400°F. Arrange tortillas on baking sheet. Bake for 2 to 4 minutes or until crisp.
  4. Ladle stew into bowls and top with crumbled tortilla chips. NUTRITION (per serving) 590 cal, 56 g pro, 67 g carb, 14 g fiber, 5 g sugars, 14 g fat, 3 g sat fat, 690 mg sodium MORE: Chicken Meatballs? You Betcha. And They’re in a Soup.