Jerk Chicken Soup

• 2 boneless skinless chicken breasts
• For the chicken seasoning
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder or flakes
• 1/2 teaspoon Cajun spice
• salt
• pepper
• For the soup
• 3 cups chicken stock
• 2 tomatoes, diced
• 1/2 red pepper, diced, sauteed
• 1 4-ounce can diced green chiles
• Susie's hot sauce to taste
• kale
• 1/2 cup diced white or yellow onion, sauteed
• 1 medium sweet potato, diced
• 1 can kidney beans
• 1 teaspoon Ghirardelli chocolate
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon chili powder
• 1/8 teaspoon ground nutmeg
• Cajun spice
• coconut milk to thicken at the end

1. INSTRUCTIONS
2. In a small bowl combine all of the seasoning ingredients for the chicken and mix to combine. Rub seasoning onto both sides of chicken breasts (if you have extra seasoning, reserve and add to soup broth. In skillet, cook chicken breasts 4-5 minutes each side or until cooked through (can also bake at 450 if thick). Cut chicken into 1 inch pieces and set aside.
3. Add chicken stock to a medium-large pot and bring to a boil over medium high heat. Reduce to simmer. Add tomatoes, red peppers, green chiles, onion, sweet potato, beans, and Susie's hot sauce. Cook 5 minutes. Add more seasonings, salt, and chili powder. Cook 10 minutes longer. 5 minutes before serving, add coconut milk and cooked chicken.

chicken breasts, chicken seasoning, garlic, salt, onion, cajun spice, salt, pepper, soup, chicken stock, tomatoes, red pepper, green chiles, kale, white, sweet potato, kidney beans, ghirardelli chocolate, salt, chili powder, ground nutmeg, cajun spice, coconut milk

Taken from www.epicurious.com/recipes/member/views/jerk-chicken-soup-52712701 (may not work)