Chicken, Kale & Sweet Potato Soup

This soup is versatile and works with whatever you have on hand. Use cannellini, black, or kidney beans if you don't love chickpeas. or take them out altogether. If you don't like kale add swiss chard or spinach. Feel free to switch up the spices, if you prefer something a bit tamer.

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Step 1

Drizzle olive oil in a large pot over medium heat. Add the diced onion and cook until onions release some moisture, about 5 minutes. Stir in garlic, sweet potato, sausage, and chickpeas. Add paprika, coriander, chipotle powder, cumin, and salt. Cook for another 5 minutes, stirring once or twice.

Step 2

Pour stock into the pot and bring to a simmer. Cook until sweet potato has softened, 10 to 15 minutes. Taste for seasoning; add more salt, if needed. Stir in the kale (or spinach) and cook for 1 minute until kale has wilted. Ladle into bowls and top with cheese, if using, and freshly ground pepper.