Chamberlayne Chicken and Kale Stew

Ingredients

• 30 ounce .5 can cannellini beans drained and rinsed canned
• 3.5 cups chicken broth 
• 1 teaspoon garlic powder 
• 2 tablespoons ground pepper black
• 2 cups kale shredded
• 1 teaspoon oregano 
• 5 small potatoes red cubed
• 5 servings salt to taste
• 1.5 cups meat from a rotisserie chicken shredded cooked
• 0.5 cup vegetable broth 
• 0.8 cup water 

Equipment

• pot

Directions

1. Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes.
2. Add the kale and cook another 5 minutes; serve.