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Servings: 8 cups
INGREDIENTS:

• 2 tsp. extra virgin olive oil
• ½ a yellow onion, chopped
• 1 lb. boneless, skinless chicken breasts cut into chunks
• 4 cups low-sodium chicken broth
• 28-0z can of chopped tomatoes
• 16 oz. frozen sliced Okra
• 2 cups kale
• ½ cup corn
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. thyme
• 1 bay leaf
• A pinch of cayenne pepper
• Salt and pepper to taste

DIRECTIONS:

1. Heat the olive oil in a large pot over a medium high heat and then add in chicken; cook for about 3-5 minutes or until the chicken is opaque.
2. Stir in the onion and garlic along with a pinch of salt and let the veggies cook for about 3 minutes or until tender and fragrant.
3. Add in bay leaf, oregano, garlic powder, thyme, paprika and cayenne pepper; toss all together and then stir in chicken broth, tomatoes, and okra.
4. Bring everything to a boil and then stir in the kale and corn and simmer for 10 -15 minutes.
5. Adjust the seasonings to suit your tastes and enjoy.

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Brien

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