Peanut Soup w/Sweet Potato, Kale & Chicken

INGREDIENTS:

• 2 pounds of boneless, skinless chicken breast (cubed)
• 1 cup Golden Nut sauce
• 1 onion, diced
• 1 jalapeño, minced
• 2 cloves garlic, minced
• 3 large sweet potatoes, peeled and cubed

1. 1 14-ounce can fire roasted tomatoes

• 1 14-ounce can coconut milk
• 4 cups water
• 1 teaspoon curry
• 1/4 cup chopped peanuts
• 2 cups kale, stems removed, chopped
• 3 tablespoons olive oil
• Sea salt and black pepper to taste

DIRECTIONS:

1. Heat the olive oil in a large soup pot over medium heat and add cubed chicken. Season with sea salt and black pepper.  Brown the chicken on both sides for about 5 minutes per side.
2. Add the onion, garlic, kale and jalapeño to the skillet and sauté for about 5 more minutes until soft and fragrant. 
3. Add sweet potatoes and tomatoes to the pot and stir for 5 minutes to allow flavors to marry.