Chicken and Kale Soup
Ingredients (makes 4-6 servings):
1 large white onion, diced
1-2 jalapenos, diced (seeds in or removed depending on your preference)
3 cloves garlic, diced
1 bushel of chopped kale
2 4oz cans of diced green chilis
1 14.5oz can of diced tomatoes
4 strips of cooked bacon, crumbled
4 cups chicken stock
1 cup cooked cous cous/quinoa/rice/pasta
1 Tbl cumin
1 Tbl chili powder
1/2 tsp salt
1/2 tsp pepper
1 Tbl olive oil
Sautee onion, jalapeno, and garlic in olive oil on medium high until the onions become translucent. Add the kale and constantly stir until it is all wilted.
Meanwhile, cook the chicken as desired. I boiled mine in a pot of water with some of the same spices as the soup for extra flavor. When the chicken cools, shred it or cut it into bite sized pieces.
Add your canned goods, chicken, bacon, and spices to the soup. Turn town to medium low, stir, and cook for about 5 minutes. Add the chicken stock and cous cous, cover, and turn the heat down to low. Cook for 30 minutes.