Heat a large stock pot to medium heat and add ghee / butter or oilOnce oil is heated, add onions and cook until translucent and lightly brownedWhen onions are cooked though add poblano peppers, red peppers and cook until softenedOnce soft, add the garlic and cook until tender making sure not to burnAdd mexican seasoning and toss to coatAdd can of diced tomatoes and green chiles and cook for 3 minutesOnce cooked add shredded chicken and chicken broth / stockBring pot to a boil, once boiling turn heat down add kale and simmer for 10 minutesAdd sweet potatoes, cilantro and stirHeat for another 5 minutesAnd you're done!Serve with avocado on top if you'd like