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.
Serves:
Ingredients
- 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
Instructions
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Season the chicken with the seasoning salt, and set aside.
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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.
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Add the garlic, oregano, thyme, and cumin, then cook for 2 to 3 minutes.
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Pour in the chicken broth, chicken, jalapeno, and cilantro. Cover and cook for about 20 minutes, then add the sweet potato and kale.
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Cook for about 25 to 30 minutes or until the sweet potatoes are tender and the chicken is cooked.
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Remove the chicken, then shred or cut them up and discard the bones.
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Return the chicken to the pot, then discard the jalapeno.
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Serve warm, and enjoy!
Nutrition
- 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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