Buy Now → Peanut Chicken, Sweet Potato & Spinach Soup
Peanut chicken soup may seem unconventional at first, but trust me when I say this is one flavor combination you won’t regret trying! It’s satisfying and nutritious with plenty of healthful fats from the peanut butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 tablespoons olive oil
- 16 oz ground chicken
- 1/2 large onion, diced
- 2 cloves garlic
- 2 small sweet potatoes, peeled & cubed
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15oz.) diced tomatoes, with juices
- 4 cups chicken broth
- 1/4 cup peanut butter
- 2 big handfuls baby spinach
- 1 lime, juiced
- garnishes: cilantro, chili crisp, crushed peanuts
Instructions
- Heat one tablespoon of the oil in a stock pot or dutch oven over medium heat and add the chicken and a big pinch of salt, crumbling and stirring until cooked through (about 5-7 minutes). Remove the chicken with a slotted spoon and transfer to a plate. Add the onion to the pot and cook for 3-5 minutes or until softened. Add garlic, let cook an additional 1-2 minutes just until fragrant.
- Add in the sweet potatoes and seasonings, stir. Pour in tomatoes and broth. Bring to a boil. Reduce heat and simmer for 10 minutes, or until sweet potatoes are tender.
- Remove from heat and stir in the peanut butter, spinach and lime juice. Add chicken back in. Stir and season with additional salt to taste.
- Top with garnishes and serve with naan or bread for dipping.
Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
- This recipe was adapted from The Modern Proper’s African Peanut Soup
Nutrition
- Serving Size: 2 cups
- Calories: 416 calories
- Fat: 24 grams
- Carbohydrates: 26 grams
- Fiber: 5 grams
- Protein: 26 grams
