2 chicken breasts, on the bone, skin removed
1 teaspoon seasoning salt
1/2 tsp olive oil
1 large onion, chopped
2 celery stalks, chopped
3 garlic cloves, chopped
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground cumin
6 cups reduced sodium chicken broth
1 large sweet potato, peeled and diced 1-inch cubes
3 cups kale, roughly chopped
1 fresh jalapeno, sliced in half lengthwise
1/4 cup fresh cilantro
Season the chicken with the salt 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, and discard the jalapeno.
