In a large pot, combine the diced onion with all dry spices (garlic powder, oregano, cayenne pepper, chili powder, and cumin) and the fine sea salt. This order matters—toasting the spices with the onion before adding liquid helps bloom their flavors and deepens the overall taste of the chili. Stir them together over medium heat for about 1-2 minutes just until fragrant, being careful not to burn the spices.

Add the drained and rinsed cannellini beans, chopped green chiles, and water (or chicken broth for extra richness) to the pot with the bloomed spices and onion. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then reduce heat to medium-low and let it cook for about 10 minutes to allow the beans to soften slightly and the flavors to meld together.

Cut the chicken breasts into 1-inch chunks and add them directly to the simmering pot. Stir to distribute evenly, then increase heat to medium and cook for 20-25 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F. The chicken will gently poach in the broth, staying moist and tender. I find that cutting the chicken into smaller chunks rather than cooking it whole helps it cook more evenly and makes shredding easier later.

Remove the chicken from the pot using a slotted spoon and transfer to a cutting board or shallow bowl. Using two forks or an electric mixer on low speed, shred the chicken into bite-sized pieces. While the chicken shreds, use an immersion blender to blend half to two-thirds of the chili directly in the pot, keeping it partially chunky. This technique creates a naturally creamy base without adding cream, as the blended beans thicken and emulsify with the broth.

Return the shredded chicken to the pot and stir well to incorporate it throughout the creamy chili base. Taste and adjust seasoning as needed with additional salt or cayenne pepper. Add the chopped baby kale and stir until it's evenly distributed throughout. Cook for another 5-10 minutes over medium heat, stirring occasionally, until the kale is tender but still bright green. I always add the kale at the very end because it loses both color and texture if cooked too long—this short cooking time keeps it nutritious and visually appealing.