Chicken, Peanut, and Sweet Potato Soup
With lots of flavorful ingredients, protein and vegetables, this African-inspired soup is the perfect winter warm-up! Best of all, Chicken, Peanut, and Sweet Potato Soup is both hearty and healthy!
Servings: 8
Ingredients
- 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 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
Instructions
- 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.
Notes
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.
- Can be made 1-2 days ahead. Refrigerate until needed.
- Reheat on the stovetop or in the microwave.
- Cool and place in airtight containers in the number of servings as desired. Freeze 1-2 months.
- Thaw in the refrigerator. Reheat on the stovetop or in the microwave.
Nutrition
Serving: 1 | Calories: 346kcal | Carbohydrates: 20g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 596mg | Potassium: 578mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10127IU | Vitamin C: 25mg | Calcium: 53mg | Iron: 1mg