2mediumsweet potatoespeeled and cubed into ⅓-inch cubes
2serrano or jalapeno peppersseeded if desired, finely chopped plus sliced chiles for garnish
1heaping tablespoonminced ginger
1 ½tablespoonsground coriander
1can (15-ounce)crushed tomatoes
½cupcreamy peanut butter
2cupsshredded or diced cooked chicken
1-2tablespoonslime juiceto taste
½cupchopped fresh cilantroplus more for garnish
Cayenne pepperto taste (optional)
Salt and freshly ground black pepperto taste
Chopped peanutsfor 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.MAKE AHEAD: Can be may be made ahead 1-2 days. Reheat on the stovetop or in the microwave.FREEZER-FRIENDLY: 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.