This hearty soup – loaded with chicken, kale, sweet potatoes and veggies, will warm your bones on this cold winter we are having! And the leftovers are perfect for heating up for lunch the next day and can also be frozen for another night.
2chicken breasts(on the bone, skin removed (about 26 oz total with bone))
1teaspoonseasoning salt(such as adobo)
6cupsreduced sodium chicken broth
1large sweet potato(peeled and diced 1-inch cubes)
1fresh jalapeno(sliced in half lengthwise)
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.