Chicken And Kale Gumbo
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, low carb + keto
Servings: 4 servings
Calories: 253kcal
- 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
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.
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