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Golden Turmeric Chicken Soup

Golden Turmeric Chicken Soup

Soups

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

60 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

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

To garnish:

cilantro fresh
green onions

Instructions

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.<br/>If you are allergic to peanuts, you can omit, or use cashew butter instead. I would not recommend using any other nut butter.