Spicy Chicken And Kale Soup With Basil Cream

• 2 tablespoons olive oil
• 1 red onion peeled and chopped
• 1 fennel bulb cored and sliced
• 3 cloves garlic minced
• 1 1/2 pounds chicken breast cut into bite size pieces
• 28 ounces diced tomatoes canned
• 32 ounces chicken broth
• 1 cup dry white wine
• 4 cups kale chopped
• 1/4 teaspoon crushed red pepper
• salt
• pepper
• 6 ounces plain greek yogurt
• 1 1/2 tablespoons olive oil
• 1 cup basil leaves loose packed

1. Place a large pot over medium-high heat on your KitchenAid(R) Commercial-Style Gas Rangetop. Add the olive oil, onions and fennel. Saute for 3-5 minutes, then add the garlic and saute another 2-3 minutes until the onions and fennel are soft.
2. Push the veggies to the side and add the chicken. Saute 3-5 minutes until the chicken is mostly cooked.
3. Now add the canned tomatoes with juices, chicken broth, white wine, kale, 1 teaspoon salt, 1/2 teaspoon ground pepper, and 1/4 teaspoon crushed red pepper. Add more crushed red pepper if desired. Then bring the soup to a boil, lower the heat and simmer for 20 minutes.
4. Meanwhile place the yogurt, olive oil and basil in the KitchenAid(R) Blender, with a pinch of salt. Puree until smooth.
5. Once the soup is ready, serve warm with a dollop of basil cream on top.

olive oil, red onion, garlic, chicken, tomatoes, chicken broth, white wine, kale chopped, red pepper, salt, pepper, greek yogurt, olive oil, basil

Taken from www.yummly.com/recipe/Spicy-Chicken-and-Kale-Soup-with-Basil-Cream-2099185 (may not work)