Description
This comforting Chicken Sweet Potato and Kale Soup is a wholesome and hearty meal perfect for chilly days. Tender chicken breasts simmer with nutrient-rich kale, sweet potatoes, and aromatic spices in a flavorful chicken broth, creating a nourishing and satisfying dish that is easy to prepare and perfect for family meals. The combination of sweet potatoes and leafy greens adds wonderful texture and nutrients, while the fresh jalapeno adds a subtle kick of heat.
Ingredients
Scale
Chicken and Seasoning
- 2 chicken breasts (on the bone, skin removed, about 26 oz total with bone)
- 1 teaspoon seasoning salt (such as adobo)
- 1/2 tsp olive oil
Vegetables and Herbs
- 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 cups reduced sodium chicken broth
- 1 large sweet potato (peeled and diced into 1-inch cubes)
- 3 cups kale (roughly chopped)
- 1 fresh jalapeno (sliced in half lengthwise)
- 1/4 cup fresh cilantro
Instructions
- Season the Chicken: Season the chicken breasts evenly with 1 teaspoon of seasoning salt such as adobo, then set them aside while you prepare the vegetables.
- Sauté Vegetables and Spices: Heat a large nonstick pot or Dutch oven over medium-low heat and add 1/2 teaspoon of olive oil. Add the chopped onions and celery and cook until they become soft and golden, about 8 to 10 minutes. Then add the chopped garlic along with dried oregano, thyme, and ground cumin. Cook for 2 to 3 more minutes to allow the spices to release their aroma.
- Add Broth and Simmer: Pour in 6 cups of reduced sodium chicken broth, then add the seasoned chicken breasts, the halved fresh jalapeno, and the fresh cilantro. Cover the pot and let everything cook together for 20 minutes to infuse the flavors and start cooking the chicken.
- Add Sweet Potato and Kale: After 20 minutes, add the diced sweet potato and roughly chopped kale to the pot. Continue cooking, covered, for another 25 to 30 minutes or until the sweet potatoes are tender and the chicken is fully cooked through.
- Shred Chicken and Finalize: Remove the chicken breasts from the pot and discard the bones. Shred or chop the chicken into bite-sized pieces. Return the shredded chicken back to the soup pot, discard the jalapeno halves, stir to combine, and heat through if needed.
- Serve: Ladle the soup into 6 bowls and serve warm, enjoying the hearty blend of chicken, sweet potatoes, kale, and spices.
Notes
- This soup is loaded with wholesome ingredients, making it a perfect warming meal for cold weather.
- Leftovers can be refrigerated and reheated for lunch the next day or frozen for easy future meals.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 223 kcal
- Sugar: 2 g
- Sodium: 1142 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 63 mg
