Spicy chicken soup with vegetables

This soup is similar to my Mexican chicken soup – but I changed it up a little! I wanted to make something simple, yet filled with all the nutrition, so a huge pot of soup is just that! I love to add my roasted sweet potato cubes at the end because to me it adds a little sweetness to balance out the spicy, along with a healthy dose of carbohydrates. This soup makes about 6 servings.

INGREDIENTS

• 2 red bell peppers
• 1 green bell pepper
• 1 jalapeño pepper
• 1 bunch baby bok choy
• 2 stalks celery, chopped
• 1 bunch Dino kale 
• 3 cloves garlic
• 1 white onion
• 4 chicken breasts
• 4 sweet potatoes, peeled, cubed and roasted
• 1 32 ounce container of low sodium organic chicken stock
• Pink salt, pepper to taste
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp chipotle chili
• 1 tsp smoked paprika

METHOD

Prep your veggies by chopping and dicing everything. Take a large pot and melt 1 tbsp coconut oil over medium high heat. Add the garlic and onions and sauté until translucent. Now add the rest of the veggies (except the kale) celery, bell peppers, jalapeño and bok choy and all of your seasonings. Stir for an additional five minutes. Now add the 32 ounce container of chicken stock and an additional 3-4 cups water. Bring to a boil and add the chicken breasts. Add the kale to the pot now – and extra salt and pepper if needed. Reduce to simmer and let cook for 1 hour or until chicken falls apart.

Now prep the sweet potatoes! Peel your sweet potatoes and slice into cubes. Place them on a baking sheet and toss with either coconut or olive oil. Add pink salt, black pepper and smoked paprika and roast for 35 mins at 425 or until crispy (tossing once halfway).

When the soup is done, pull the chicken breasts out of the pot and place into a separate bowl so that you can shred them (with two forks). Put the chicken back in the pot, along with the roasted sweet potatoes, and enjoy!!