Golden Turmeric Chickpea Chicken Soup
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.94 out of 5 stars
(44)
Ingredients
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 15oz can light coconut milk
- 2 tablespoons all natural creamy peanut butter
- To garnish: fresh cilantro and green onions
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Taste and adjust seasonings as necessary. If you want more heat, add in a few dashes of hot sauce.
Step 5
Ladle into bowls and top with cilantro and green onions. Serves 4.
Step 6
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