Kale & Black Bean Chicken Soup Recipe

Course Soup
Author Robin Gagnon


  • 1/2 tbs oil
  • 2 cups of chopped potato
  • 1/2 a large sweet onion diced
  • 1 bunch of kale chopped
  • 1 clove of garlic minced
  • 1 tsp smoked paprika
  • 1/2 lb chicken breast copped into bite size chunks
  • 1 can beans well rinsed and drained (black beans or kidney beans suggested)
  • 2 bay leaves
  • 8 cups low sodium chicken stock
  • 1 28oz. can of diced tomatoes


  1. Place oil in large stock pot or dutch oven over medium heat. Once hot, add potatoes, onion, kale & garlic. Saute until kale is wilted and potato & onion are showing a little color.
  2. Add the paprika, chicken and beans. Cook for 2-3 minutes, to cook outer edges of chicken and release flavor of paprika.
  3. Add bay leaves, stock & tomatoes. Stir. Once it comes to slight boil, reduce to low, cover and simmer for minimum of 2 hours, preferably 3.