Whole30 Chicken Tortilla Soup

Chicken Tortilla Soup
1.5 Tbsp ghee
1 onion diced
1/2 C. poblano peppers finely chopped
1 red pepper diced
3 cloves of garlic minced
1 Tbsp taco seasoning
12 oz diced tomatoes
1 4 oz can diced green chiles
4 C. Chicken breast cooked and shredded
4-5 C oz organic chicken broth
1 C. chopped kale off the stems
1 sweet potato diced and roasted for 45 minutes
1/4 C. chopped cilantro + more for garnish
HEAT a large stock pot to medium heat and add ghee or oil. Once oil is heated, add onions and cook until translucent and lightly browned. WHEN onions are cooked though add poblano peppers, red peppers and cook until softened. Once soft, add the garlic and cook until tender making sure not to burn. ADD in mexican seasoning and toss to coat, then add can of diced tomatoes and green chiles and cook for 3 minutes. ONCE cooked, add shredded chicken and chicken broth/stock and bring pot to a boil. WHEN boiling, turn heat down, add kale and simmer for 10 minutes. ADD sweet potatoes, cilantro, and stir, heating for another 5 minutes. LADLE into bowls and enjoy!

xo