Sopa Verde

Directions

1. 1
   In a large soup pot, bring to a boil the 8 cups of water, the chicken breast, onion, and cloves; skim off any foam.
2. 2
   After 10 minutes, add the potatoes and simmer for another 25 minutes.
3. 3
   Reserve the broth.
4. 4
   Discard the onion and cloves.
5. 5
   Transfer the potatoes and chicken to a plate to cool; when cool enough to handle, cube the potatoes and shred the chicken.
6. 6
   In a small saucepan, saute the 1 cup chopped onion and the garlic in the olive oil until tender but not browned.
7. 7
   Transfer this into the reserved chicken broth, along with the kale, white wine, coriander, paprika, and cayenne pepper.
8. 8
   Add the chicken (still reserving the potatoes) and salt and bring to a boil.
9. 9
   Reduce heat and simmer, covered, for about 1-1/2 hours.
10. 10
    Add reserved potatoes and simmer another 1/2 hour, uncovered.
11. 11
    Correct seasoning if you wish, and just before serving, stir in the fresh lemon juice.