How To Make Chicken Sweet Potato and Kale Soup
Keep warm with a hot bowl of this kale soup! It’s loaded with tender sweet potato and chicken in a savory broth for a more wholesome, belly-filling dish.
- 2chicken breasts,on the bone, skin removed
- 1tspseasoning salt,such as adobo
- ½tspolive oil
- 1large onion,chopped
- 2celery stalks,chopped
- 3garlic cloves,chopped
- ½tspdried oregano
- ½tspdried thyme
- ½tspground cumin
- 6cupschicken broth,reduced sodium
- 1large sweet potato,peeled, diced into 1-inch cubes
- 3cupskale,roughly chopped
- 1fresh jalapeno,sliced in half lengthwise
- ¼cupfresh cilantro
Season the chicken with the seasoning salt, and set aside.
Heat a large nonstick pot or Dutch oven over medium-low heat. Add the oil, onions, and celery, then cook for about 8 to 10 minutes until soft and golden.
Add the garlic, oregano, thyme, and cumin, then cook for 2 to 3 minutes.
Pour in the chicken broth, chicken, jalapeno, and cilantro. Cover and cook for about 20 minutes, then add the sweet potato and kale.
Cook for about 25 to 30 minutes or until the sweet potatoes are tender and the chicken is cooked.
Remove the chicken, then shred or cut them up and discard the bones.
Return the chicken to the pot, then discard the jalapeno.
Serve warm, and enjoy!
- Calories: 232.99kcal
- Fat: 8.82g
- Saturated Fat: 2.40g
- Trans Fat: 0.06g
- Monounsaturated Fat: 3.93g
- Polyunsaturated Fat: 1.75g
- Carbohydrates: 18.21g
- Fiber: 1.94g
- Sugar: 6.47g
- Protein: 19.45g
- Cholesterol: 44.32mg
- Sodium: 797.92mg
- Calcium: 53.01mg
- Potassium: 601.53mg
- Iron: 1.59mg
- Vitamin A: 255.12µg
- Vitamin C: 16.47mg
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