chicken tortilla-less soup

1 Heat a large stock pot to medium heat and add ghee / butter or oil
2 Once oil is heated, add onions and cook until translucent and lightly browned
3 When onions are cooked though add poblano peppers, red peppers and cook until softened
4 Once soft, add the garlic and cook until tender making sure not to burn
5 Add mexican seasoning and toss to coat
6 Add can of diced tomatoes and green chiles and cook for 3 minutes
7 Once cooked add shredded chicken and chicken broth / stock
8 Bring pot to a boil, once boiling turn heat down add kale and simmer for 10 minutes
9 Add sweet potatoes, cilantro and stir
10 Heat for another 5 minutes
11 And you're done!
12 Serve with avocado on top if you'd like