Chicken, Kale and Sweet Potato Soup

more kale

Tender chicken, sweet potatoes, diced tomatoes and kale in a flavorful guajillo-pasilla broth.

This recipe was a fridge cleaning day accident. It came out pretty tasty IMHO.


4 chicken thighs, skin removed

8 cups water plus more as needed

2 tablespoons chicken bouillon (add more to taste)

1/2 an onion, peeled, roots trimmed

2″ stick of Mexican cinnamon

1 head of garlic, washed, loose skin and roots removed

1 bay leaf

1/2 teaspoon thyme

1 teaspoon black pepper

1 teaspoon cumin

2 Guajillo chiles, stems, seeds and veins removed

2 Pasilla chiles, stems, seeds and veins removed

2 medium sweet potatoes

1 bunch of fresh kale (about 2 cups) washed well, stems removed and roughly chopped

2 very ripe Roma tomatoes, washed and diced or 1 1/2 cups cherry or grape tomatoes, washed and split (a can of diced tomatoes works well too)


  • Add the chicken, water, bouillon, onion, garlic and cinnamon to a large pot and bring to a boil over medium high heat.
  • Move the pot slightly off center of the burner and skim the foam as it floats to the surface. This step isn’t entirely necessary but it makes for a smoother, clearer broth.
  • Place the chiles in a separate pot and add enough water to cover them. Over high heat, bring the chiles just to a boil, cover, remove from heat and allow them to soften in the water while the chicken cooks.
  • Once the soup stops producing foam (about 15 minutes into boiling), center the pot over the burner, reduce heat to medium, add the bay leaf, thyme, pepper and cumin and cook 20 minutes more or until the chicken is cooked to 175ยบ F.
  • Remove the chicken from the broth and allow it to cool enough to handle. Remove the fat and bones. Break the chicken meat into bite size pieces. Reserve.
  • Add the sweet potatoes to the simmering broth and cook 10 minutes.
  • Remove the cinnamon stick from the broth.
  • While the sweet potatoes cook, add the chiles and their broth to a blender and puree until smooth. Strain into the soup. Simmer 10 minutes more.
  • Add the tomatoes and kale to the pot, cook 5-10 minutes or until the sweet potatoes are tender and the kale is wilted. Check for seasoning, add more bouillon or salt if needed. Remove from heat.
  • Stir the cooked chicken into the soup.

Serve. Eat.

Kale that doesn’t taste like green carpet. Yay!


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