Chamberlayne Chicken and Kale Stew

3 ½ cups chicken broth

½ cup vegetable broth

¾ cup water

1 ½ cups shredded cooked chicken

2 (15 ounce) cans cannellini beans, drained and rinsed

5 small red potatoes, cubed

2 tablespoons ground black pepper

salt to taste

1 teaspoon oregano

1 teaspoon garlic powder

2 cups shredded kale

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. Add the kale and cook another 5 minutes; serve.