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chicken and kale gumbo with okra
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4.95 from 19 votes

Chicken And Kale Gumbo

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, low carb + keto
Servings: 4 servings
Calories: 253kcal
Author: Dani Spies

Ingredients

  • 2 tsp. extra virgin olive oil
  • 1/2 a yellow onion chopped
  • 1 lb. boneless skinless chicken breasts cut into chunks
  • 4 cups low-sodium chicken broth
  • 28-0 z can of chopped tomatoes
  • 16 oz. frozen sliced Okra
  • 2 cups kale
  • 1/2 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

Instructions

  • 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.
  • 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.
  • Add in bay leaf, oregano, garlic powder, thyme, paprika and cayenne pepper; toss all together and then stir in chicken broth, tomatoes, and okra.
  • Bring everything to a boil and then stir in the kale and corn and simmer for 10 -15 minutes. Adjust the seasonings and enjoy!
  • Makes 4 2-cup servings.

Video

Nutrition

Calories: 253kcal | Carbohydrates: 12g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 141mg | Potassium: 876mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4065IU | Vitamin C: 43.2mg | Calcium: 73mg | Iron: 2.2mg