Chicken Sweet Potato and Kale Soup
This comforting soup, brimming with tender chicken, nutritious kale, sweet potatoes, and a medley of vegetables, is sure to chase away the chill of winter! The leftovers make for a delightful lunch the following day, and you can also freeze any extras for a cozy meal down the line.
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Ingredients
- 2 chicken breasts
- 2 celery stalks
- 3 garlic cloves
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp ground cumin
- 6 cups reduced sodium chicken broth
- 1 large sweet potato
- 3 cups kale
- 1 fresh jalapeno
- 1/4 cup fresh cilantro
- 1 large onion
- 1 teaspoon seasoning salt
- 1/2 tsp olive oil
Instructions
- 1
Rub the chicken with adobo seasoning and set it aside while you prepare the vegetables.
- 2
In a large nonstick pot or Dutch oven, warm the oil over medium-low heat. Add the chopped onions and celery, cooking them until they become soft and golden, which should take around 8 to 10 minutes. Next, stir in the garlic and dry spices, allowing them to cook for an additional 2 to 3 minutes. Pour in the chicken broth, followed by the chicken, jalapeno, and cilantro.
- 3
Cover the pot and let it simmer for 20 minutes. Afterward, add the sweet potato and kale, continuing to cook until the sweet potatoes are tender and the chicken is fully cooked, approximately 25 to 30 minutes.
- 4
Take out the chicken, shred or chop it, and remove any bones.
- 5
Return the shredded chicken to the pot, discard the jalapeno, and ladle the soup into 6 bowls for serving.