Recipe inspired by: Skinny Taste
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.
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 chicken to the pot, discard the jalapeno and serve the soup into 6 bowls.
*if buying boxed broth be sure to check for added sugar and preservatives. Organic and grass fed always preferred