Ingredients
2chicken breasts,on the bone, skin removed
1tspseasoning salt,such as adobo
½tspolive oil
1large onion,chopped
2celery stalks,chopped
3garlic cloves,chopped
½tspdried oregano
½tspdried thyme
½tspground cumin
6cupschicken broth,reduced sodium
1large sweet potato,peeled, diced into 1-inch cubes
3cupskale,roughly chopped
1fresh jalapeno,sliced in half lengthwise
¼cupfresh cilantro
Preparation
Season the chicken with the seasoning salt, and set aside.
Heat a large nonstick pot or Dutch oven over medium-low heat. Add the oil, onions, and celery, then cook for about 8 to 10 minutes until soft and golden.
Add the garlic, oregano, thyme, and cumin, then cook for 2 to 3 minutes.
Pour in the chicken broth, chicken, jalapeno, and cilantro. Cover and cook for about 20 minutes, then add the sweet potato and kale.
Cook for about 25 to 30 minutes or until the sweet potatoes are tender and the chicken is cooked.
Remove the chicken, then shred or cut them up and discard the bones.
Return the chicken to the pot, then discard the jalapeno.
Serve warm, and enjoy!
