The most recent soup was a wonderfully simple Chicken and Kale soup. As I have said before I struggle with greens. I primarily use them in soups because that is the easiest for me and one way I know my kids will eat them. They become completely oblivious to the tiny shrived piece of green in their soup and don't stick their noses up at like they do when it appears in a sauteed pile on their dinner plate.
While I like soups that simmer on the stove all day filling my house with a wonderful aroma I like 30 minute soups even better. Soups that can be made at 9:00 in the morning, thrown in the fridge then reheated at 7:00 pm after practices are over are even better, and this is a soup that falls into both of those last two categories.
Chicken Kale Soup
2 chicken breast, diced
2 garlic cloves, finely chopped
1/2 onion, diced
1 Tbsp taco seasoning (see below)
2 cans dice tomatoes
4 cups chicken broth
1 bunch kale, stems removed roughly chopped
In large soup pan, 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, cook for another 10 minutes or until kale is soft.
*Chicken breast can be replaced with sausage of chicken sausage, adjust amount of taco seasoning if using a spicy sausage.
4 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 teaspoons paprika
6 teaspoons ground cumin
2 teaspoons fine sea salt
4 teaspoons black pepper
Mix together ingredients in an airtight container. Shake to combine.
Add 2-3 tablespoons for every 1 pound of ground beef, turkey or chicken. Use to replace store-bought taco seasoning in any recipe