Ingredients

The following ingredients have 4 Servings
  • 1 tsp coconut oil
  • 3 cloves garlic (minced)
  • 2 tsps ginger (fresh; grated)
  • 2 jalapeno pepper (seeded and diced)
  • 1 pound chicken breast (boneless, skinless; cut into bite size pieces)
  • 1 small onion (white; diced)
  • 1 bell pepper (red; thinly sliced)
  • 1 medium sweet potato (peeled and diced into small cubes)
  • 1 1/4 tsp turmeric (ground)
  • 4 cups chicken broth (low-sodium)
  • 1 15 oz can chickpeas (rinsed and drained)
  • 1/2 tsp salt
  • pepper (to taste)
  • 1 cup coconut milk, canned (light)
  • 2 tbsps peanut butter (all natural, creamy)
  • cilantro (fresh)
  • green onions

Instruction

  • Heat coconut oil in a large pot over medium high heat.
  • Once oil is hot, add in garlic, ginger, jalapenos and chicken breast.
  • Brown chicken for 3-4 minutes, then stir in onion, red pepper and sweet potato cubes.
  • Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften and chicken is no longer pink; this should take no longer than 5-7 minutes.
  • Add in turmeric; stirring to coat the chicken and veggies.
  • Next add in the following: chicken broth, chickpeas, peanut butter, coconut milk, salt and pepper.
  • Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender. Taste and adjust seasonings as necessary.
  • If you want more heat, add in a few dashes of hot sauce.
  • Ladle into bowls and top with cilantro and green onions.
  • To make vegan/vegetarian: If you want to make this recipe vegetarian, simply add in another can of chickpeas instead of chicken.If you are allergic to peanuts, you can omit, or use cashew butter instead. I would not recommend using any other nut butter.