I figured I should squeeze one more hearty soup in before Spring arrives. A quick weeknight soup of Chicken and Kale for the Secret Recipe Club this month. I needed to pick up one ingredient for this, kale. I like that kind of shopping and only one more thing needed to go on my grocery list.
Kim is an everyday mom who is busy raising 3 kids and she manages to spend a good amount of time in the kitchen. Way to go! She has great treats, soups and weeknight meals. She is really fantastic about making a lot of things from scratch, even the taco seasoning for this soup. I cheated and used an organic mix but that’s better than the normal store bought one!
Served with Alexia Sweet Potato Rolls and this was a great dinner with leftovers for another 2 meals. I love being able to make enough to have for a few days. I don’t love eating the same thing for a few days but it’s a great way to stretch a budget and make sure I am not wasting food.
Chicken Kale Soup
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Keywords: soup/stew
6045052Ingredients (Serves 4)
- 2 chicken breast, diced
- 2 garlic cloves, finely chopped
- 1/2 onion, diced
- 1 packet organic taco seasoning
- 2 cans diced tomatoes
- 4 cups chicken broth, 2 cups water
- 1 bunch kale, stems removed roughly chopped
- 1 tbsp Olive Oil
- Salt/Pepper
Instructions
In a large stock pot, over medium high heat, heat 1 tablespoon of olive oil.
Add chicken cook until light brown.
Add garlic, onion and taco seasoning, cook for about 1 minute.
Add tomatoes and broth, cook for 20 minutes stir in kale and water, cook for another 10 minutes or until kale is soft.
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