I saw this soup on Gina’s Skinny Recipes and immediately thought that we would like it. Al and I love both kale and sweet potatoes, and with 2 chicken breasts, it would have plenty of meat for Al. I changed it up a little, I doubled the spices and kale, and added a lot more jalapeno. It tasted wonderful and I am definitely going to make it again.
2 skinless boneless chicken breasts
1 large sweet potato, peeled and diced
1 large onion, chopped
4 celery stalks, chopped
3 crushed garlic cloves
6 fresh jalapenos, seeded and chopped
1 (49 1/2 oz) can chicken broth
1 t adobo seasoning salt
1 t oregano
1 t thyme
1 t cumin
2 large bunches kale, roughly chopped
1 bunch cilantro, chopped
Place chicken breasts, sweet potato, onion, celery, garlic, jalapeno, chicken broth, and spices in a large soup pot. Bring to a boil, stir to mix, and lower heat to simmer. Cover and cook, stirring occasionally for about an hour. Remove chicken, cool, and shred or cut up, return to pot. Add kale, cover, and cook for another 30 minutes. Turn off heat, add cilantro, stir to mix, and serve.