Sweet Potato & Kale Chicken Chili

I wanted to share one of my favorite healthy & filling soup recipes that is a staple in the Wynn household.

I love this recipe because it lasts for a few days worth of dinner and I can let it simmer and cook up while I get other things done around the house!

Sweet Potato & Kale Chicken Chili

Serves 8 - Cook Time- 1 hour

Ingredients:

• 2 Cups of Shredded Chicken (I use a Rotisserie Chicken and chop up)

• 1 (16oz) container of Chicken Broth

• 1 cubed sweet potato (peeled & chopped)

• 3 large carrots (peeled & chopped)

• 2 stalks of celery (chopped)

• 2 cups of chopped kale

• 1 tbsp of minced garlic

• 1 onion diced

• 1 can of black beans (drained & rinsed)

• 1 can of great northern beans (drained & rinsed)

• 1 (16oz) can of fire roasted tomatoes

• 1 (4oz) can of green chiles

• 1 tbsp of each: Cumin & Chili Powder

• 1/2 tbsp of each: Salt, Pepper & Garlic Powder

Steps:

Sauté onion with 1 tbsp of oil in a large soup pot until translucent. Add garlic and cook 1-2 minutes until fragrant. Then add all remaining ingredients and bring to a boil. Reduce to simmer for 30 minutes to 1 hour, check for readiness if carrots & sweet potato are soft. Voila! Easy peasy.

Serve up and add extra toppings like avocado or shredded cheese for extra flavor!