Heat a large stock pot to medium heat and add ghee / butter or oil

Once oil is heated, add onions and cook until translucent and lightly browned

When onions are cooked though add poblano peppers, red peppers and cook until softened

Once soft, add the garlic and cook until tender making sure not to burn

Add mexican seasoning and toss to coat

Add can of diced tomatoes and green chiles and cook for 3 minutes

Once cooked add shredded chicken and chicken broth / stock

Bring pot to a boil, once boiling turn heat down add kale and simmer for 10 minutes

Add sweet potatoes, cilantro and stir

Heat for another 5 minutes

And you're done!

Serve with avocado on top if you'd like