Description
A hearty and flavorful chicken soup with sweet potatoes, ginger, and peanut butter for a creamy finish.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs (chopped into bite-size pieces)
- ½ onion (chopped)
- 1 (1-inch knob) fresh ginger (minced)
- 3 cloves garlic (minced)
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon ground black pepper (plus more to taste)
- 1½ pounds sweet potato (peeled and diced)
- 4 cups chicken broth
- 15 ounces diced tomatoes (1 can)
- ¾ cup peanut butter
- 2 tablespoons fresh lime juice (from 1 lime)
- 3 cups fresh spinach (optional)
- toasted chopped peanuts
- chopped fresh cilantro
Instructions
- Heat the olive oil in a Dutch oven set over medium-high heat.
- Sprinkle salt and pepper over the chicken thighs. Then, add to the pot and sauté until browned but not cooked through. Transfer to a plate.
- Add in the onion and sauté for a few minutes until softened. Add in the ginger, garlic, turmeric, salt, pepper, and sweet potato and cook for a couple minutes.
- Add the chicken back to the pot and pour in the chicken broth and diced tomatoes. Bring to a boil. Then, reduce to a simmer. Cover, and cook for 30 minutes until the potatoes are fork tender.
- Stir in the peanut butter and lime juice until incorporated. Then, stir in the spinach if using.
- Ladle the soup into bowls, and top with chopped peanuts and cilantro.
Notes
- This soup can be made ahead of time and stored in the fridge for up to 3 days.
- Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg