Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon coconut oil
  • 3 cloves garlic, minced
  • 2 teaspoons fresh grated ginger
  • 2 jalapenos, seeded and diced
  • 1 pound boneless, skinless chicken breast, cut into bite size pieces
  • 1 small white onion, diced
  • 1 red pepper, thinly sliced
  • 1 medium sweet potato, peeled and diced into small cubes
  • 1 1/4 teaspoon ground turmeric
  • 4 cups low sodium chicken broth
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 cup light coconut milk (from the can)
  • 2 tablespoons all natural creamy peanut butter
  • To garnish: fresh cilantro and 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. Serves 4.