In a large slow cooker, combine onion, jalapeno, chicken, and chilis.
Using a blender or immersion blender, combine 1 can of beans with 1 c. chicken stock and blend until it's a very smooth puree.
Add bean puree and remaining beans, stock, and spices to the slow cooker.
Cook in slow cooker on high 3-4 hours or on low 6-8 hours.
About a half hour before eating, stir in chopped kale.
Serve immediately with desired toppings and enjoy.
Leftovers can be refrigerated up to 48 hours, or can be frozen in an airtight container up to 3 months.
Can substitute water for broth (may need to adjust seasonings as broth is more flavorful).To make on the stove top: over medium-high heat, saute onion and jalapeno in 1 Tbsp olive oil in a dutch oven or large stock pot for 4-5 minutes, or until translucent. Add chicken and brown, stirring occasionally, 3-5 minutes. Add bean puree, beans, stock, spices, and chilis. Cook over medium heat for 20-30 minutes, or until chicken is cooked through. Add chopped kale and cook another 10 minutes. Serve with desired toppings and enjoy.