Description
This comforting Chicken Sweet Potato and Kale Soup combines tender chicken breasts with nutritious kale and sweet potatoes in a flavorful broth seasoned with garlic, oregano, thyme, and cumin. Perfect for a warming and healthy meal, this soup is easy to prepare and yields six hearty servings.
Ingredients
Scale
Protein
- 2 chicken breasts (on the bone, skin removed – about 26 oz total with bone)
Vegetables & Herbs
- 1 large onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, chopped
- 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
Spices & Seasonings
- 1 teaspoon seasoning salt (such as adobo)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
Other
- 1/2 teaspoon olive oil
- 6 cups reduced sodium chicken broth
Instructions
- Season the chicken: Pat the chicken breasts dry and season them evenly with the seasoning salt (adobo). Set aside while preparing the vegetables.
- Sauté aromatics: Heat a large nonstick pot or Dutch oven over medium-low heat. Add the olive oil, then add chopped onions and celery. Cook until softened and golden, about 8 to 10 minutes.
- Add garlic and spices: Stir in the chopped garlic, dried oregano, thyme, and ground cumin. Cook for an additional 2 to 3 minutes to release the flavors.
- Add broth and chicken: Pour in the reduced sodium chicken broth, then add the seasoned chicken breasts, halved jalapeno, and fresh cilantro to the pot.
- Simmer covered: Cover the pot and let the soup cook for 20 minutes to allow flavors to meld and chicken to start cooking through.
- Add sweet potato and kale: Add the diced sweet potatoes and chopped kale to the pot. Continue cooking, uncovered or partially covered, until the sweet potatoes are tender and the chicken is fully cooked, about 25 to 30 minutes.
- Shred the chicken: Remove the chicken breasts from the pot. Shred or cut the meat into bite-sized pieces and discard the bones.
- Finish and serve: Return the shredded chicken to the soup, discard the jalapeno halves, and stir to combine. Serve hot in six bowls.
Notes
- This hearty soup is packed with protein and nutrients, making it perfect for cold winter days to warm you up.
- Leftovers reheat well and make excellent lunches or quick dinners.
- You can freeze portions for convenient future meals—just thaw and warm gently.
- If you prefer less heat, remove the jalapeno seeds before adding it to the soup.
Nutrition
- Serving Size: 1 1/2 cups
- 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
