I used my homemade broth as the base but you could certainly use store bought, I’ve got my homemade broth recipe for you at the bottom. The only thing I would have done differently (which I adjusted for here) is to have chopped the kale up a bit more because the soup doesn’t cook very long the kale doesn’t have a lot of time to break down and become super tender… smaller chop will do the trick.
1 bunch of kale, chopped into small pieces
4 cloves garlic, sliced
1- 28 oz can diced tomatoes with juice
1 can cannellini beans, rinsed and drained
1 1/2 cups shredded chicken (see below)
6 cups broth
salt and pepper
*I’ll be posting a salsa chicken recipe tomorrow, again utilizing this chicken*
Stir in the tomatoes including the juice and the beans. Season with salt and pepper. Simmer for 10 minutes to allow the flavors to start melding.
Stir in the broth and allow to simmer on low for 30 minutes. Add the shredded chicken in and allow to simmer just a few more minutes to allow the chicken to absorb the wonderful flavors.