Spicy Chicken, Sweet Potato and Peanut Soup is both hearty and healthy! With lots of flavorful ingredients, protein and vegetables, this African-inspired soup is the perfect winter warm-up!
With January in the rearview mirror, winter isn’t showing any signs of letting up. When winter drags on, I crave food from the warm, sunny climates of the world like this African-inspired soup.
Spicy Chicken, Sweet Potato and Peanut Soup hits all the flavor notes with hearty, healthy protein-packed goodness sure to chase away your winter blues!
Origin of African Peanut Soup:
Also known as groundnut soup (or stew), African Peanut Soup is a staple in West African cuisine–mainly Ghana and Sierra Leone. In Nigeria, yams are often added so the classic “groundnut” soup (or stew) varies from country to country, region to region and cook to cook.
How to make Spicy Chicken, Sweet Potato and Peanut Soup:
- Prep all the vegetables and other fresh ingredients (see the recipe card below for all the details):
- Red bell pepper
- Sweet potatoes
- Lime Juice
- Hot chiles (serrano or jalapeno)
- Gather the pantry and prepared ingredients:
- Canola (or vegetable) oil
- Chicken broth
- Canned crushed tomatoes
- Peanut butter
- Cooked shredded or diced chicken
- Ground coriander
- Cayenne pepper (optional, not shown)
- Salt and black pepper
- Chopped peanuts
- Heat oil in a large Dutch oven or other soup pot.
- Cook the onions, celery, carrot and red bell pepper until nice and melty soft.
- Add the sweet potatoes, ginger, garlic, chiles and coriander.
- Cook and stir a bit until the ginger, garlic and coriander are fragrant.
- Add the broth, tomatoes and peanut butter.
- Bring to a boil then reduce heat to medium-low and simmer until the sweet potatoes are tender.
- Add the chicken, lime juice and cilantro. Season with salt and black pepper.
Lots of good-for-you things kicked up with coriander, hot chiles, lime juice, ginger and garlic!
The peanut butter gives the soup a creamy silky texture without cream!
Top with chopped peanuts for some crunch, cilantro, sliced jalapeno or serrano chiles and lime wedges.
- Leave out the chicken and use vegetable broth for a vegetarian version
- Use tofu or chickpeas in place of the chicken
- Add kale or okra for even more vegetable goodness!
More hearty soups you’ll love:
- Chorizo White Bean and Vegetable Soup
- Sausage and Lentil Soup with Kale
- Creamy Potato Kielbasa and Kale Soup
- Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
- Cold-Fighting Chicken Soup with Kale and Orzo
- Old-Fashioned Potato Cabbage and Kielbasa Soup
- Chorizo Kale and Sweet Potato Stew
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- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 medium red bell pepper, seeded and chopped
- 2 medium sweet potatoes, peeled and cubed into 1/3-inch cubes
- 2 serrano or jalapeno peppers, seeded if desired, finely chopped plus sliced chiles for garnish
- 4 cloves of garlic, minced
- 1 heaping tablespoon minced ginger
- 1 1/2 tablespoons ground coriander
- 4 cups chicken broth
- 1 can (15-ounce) crushed tomatoes
- 1/2 cup creamy peanut butter
- 2 cups shredded or diced cooked chicken
- 1-2 tablespoons lime juice (to taste)
- 1/2 cup chopped fresh cilantro, plus more for garnish
- Cayenne pepper, to taste (optional)
- Salt and freshly ground black pepper, to taste
- Chopped peanuts, for garnish
- Heat oil in a Dutch oven or soup pot over medium-high heat.
- Add the onions, reduce heat to medium and cook for 3-4 minutes or until they begin softening.
- Add the carrots and celery. Cook 3-4 minutes.
- Add the red bell pepper. Cook 2-3 minutes.
- Add the sweet potatoes, serrano or jalapeno peppers, garlic, ginger and coriander. Cook 2-3 minutes or until garlic, ginger and coriander are fragrant.
- Stir in broth, tomatoes and peanut butter. Bring to a boil, reduce heat to low, cover with the lid slightly ajar and simmer 15 minutes or until potatoes are tender.
- Add the chicken and simmer on low for another 5 minutes.
- Add lime juice to taste, cilantro, cayenne if using and salt and black pepper to taste.
- Serve garnished with chopped peanuts, cilantro, fresh serranos or jalapenos and lime wedges.
IF STARTING WITH RAW CHICKEN: 4 boneless skinless chicken thighs will yield approximately 2 cups cooked and shredded. You can add raw chicken directly to the soup but add it when adding the chicken broth to ensure the chicken is thoroughly cooked through.
Amount Per Serving: Calories: 261Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 34mgSodium: 628mgCarbohydrates: 17gFiber: 4gSugar: 6gProtein: 14g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.