“Chicken Breast, Sweet Potato and White Bean Chili Soup…”

Ingredients:

• 1 cup dried navy beans (soak overnight and drain)
• 4 cups low sodium chicken broth
• 2 cups sweet potato, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 1/2lb boneless, skinless chicken breast, cut into cubes
• 2 4oz cans roasted green chilies, drained
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp coriander
• 1/2 tsp cinnamon
• 2 cups kale, chopped
• sea salt and pepper

Instructions:

1. Place the beans in the slow cooker with enough broth to cover 1″.
2. Top with the sweet potatoes, onion, garlic and chicken.
3. Add remaining broth, chilies, cumin, oregano, coriander and cinnamon.
4. Cover and cook on low for 6 to 8 hours.
5. Once cooked, season with salt and pepper.
6. Stir in the kale and cook another 10 minutes until it wilts.
7. Serve.