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Spicy Chicken Sweet Potato and Peanut Soup - Overhead close-up shot of soup in white Dutch oven

Spicy Chicken, Sweet Potato and Peanut Soup

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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!
Course Soups and Stews
Cuisine African
Diet Diabetic, Gluten Free, Low Fat
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 8
Calories 346


  • 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 ⅓-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 ½ tablespoons ground coriander
  • 4 cups chicken broth
  • 1 can (15-ounce) crushed tomatoes
  • ½ cup creamy peanut butter
  • 2 cups shredded or diced cooked chicken
  • 1-2 tablespoons lime juice to taste
  • ½ 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.
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.


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