Dinner
Chicken Sweet Potato and Kale Soup
Tender chicken melts into a savory broth laced with sweet potato cubes and ribbons of kale, while gentle spices of oregano, thyme, and cumin bring quiet warmth to every spoonful.
- Total
- 1 hr 20 min
- Prep
- 15 min
- Cook
- 1 hr 5 min
- Serves
- 6
Nutrition per Serving
- Calories
- 223
- Protein
- 28g
- Carbs
- 19g
- Fat
- 4g
- Fiber
- 4g
- Sugar
- 2g
- Sodium
- 1142mg
Ingredients
- 2 chicken breasts (on the bone, skin removed (about 26 oz total with bone))
- 1 tsp seasoning salt (such as adobo)
- 1/2 tsp olive oil
- 1 large onion (chopped)
- 2 celery stalks (chopped)
- 3 garlic cloves (chopped)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp ground cumin
- 6 cup reduced sodium chicken broth
- 1 large sweet potato (peeled and diced 1-inch cubes)
- 3 cup kale (roughly chopped)
- 1 fresh jalapeno (sliced in half lengthwise)
- 1/4 cup fresh cilantro
Instructions
- Season the chicken with the adobo and set aside while you prep all your vegetables.
- Heat a large nonstick pot or Dutch oven over medium-low heat, add the oil and the onions and celery and cook until soft and golden, about 8 to 10 minutes, then add the garlic and dry spices and cook 2 to 3 minutes. Add the chicken broth, chicken, jalapeno and cilantro.
- Cover and cook 20 minutes, then add the sweet potato and kale and cook until the sweet potatoes are tender and the chicken is cooked, about 25 to 30 minutes.
- Remove the chicken, shred or cut up and discard the bones.
- Return to the pot, discard the jalapeno and serve the soup into 6 bowls.