Chicken Sweet Potato and Kale Soup
Ingredients
-
2
pieces
chicken breasts, on the bone, skin removed
-
1
teaspoon
seasoning salt, such as adobo
-
½
teaspoon
olive oil
-
1
large
onion, chopped
-
2
stalks
celery, chopped
-
3
cloves
garlic, chopped
-
½
teaspoon
dried oregano
-
½
teaspoon
dried thyme
-
½
teaspoon
ground cumin
-
6
cups
reduced sodium chicken broth
-
1
large
sweet potato, peeled and diced into 1-inch cubes
-
3
cups
kale, roughly chopped
-
1
piece
fresh jalapeno, sliced in half lengthwise
-
¼
cup
fresh cilantro
Instructions
- Season the chicken with adobo seasoning and set aside.
- Heat olive oil in a large pot over medium-low heat, add onions and celery, and cook until soft and golden.
- Add garlic and dry spices to the pot and cook for a couple of minutes.
- Pour in the chicken broth, then add the chicken, jalapeno, and cilantro.
- Cover and cook for 20 minutes.
- Add the sweet potato and kale, and cook until sweet potatoes are tender and chicken is cooked through.
- Remove the chicken, shred or cut it up, and discard the bones.
- Return the shredded chicken to the pot, discard the jalapeno, and serve the soup.
Nutrition Facts (estimated)
Servings
6
Calories
223
Total fat
4g
Total carbohydrates
19g
Total protein
28g
Sodium
1142mg
Cholesterol
63mg
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