One-Pot Chicken Peanut Soup
Serves 4
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion, chopped
- 2 cloves garlic, minced
- 1 (4-8 oz) chicken breast, diced
- 1½ tsp coriander
- 1½ tsp paprika
- ¼ tsp cayenne pepper
- ¼ cup natural peanut butter
- 2 cups chicken or vegetable broth
- 15.5 oz can chickpeas
- 14.5 oz can diced tomatoes
- 2 cups chopped spinach
- salt to taste
- pepper to taste
Optional Serving Ingredients
- unsalted roasted peanuts
- pita chips
How-to
- Heat 1 tbsp olive oil in a medium pot on medium-high heat
- Add garlic and onions and sauté for about 30-60 seconds
- Add chicken and sauté about 5 minutes more, until chicken is cooked and onions soft
- Stir in coriander, paprika and cayenne pepper
- To a food processor, add peanut butter and about 15-20 of the canned chickpeas (reserving the remaining chickpeas). Add the chicken broth in two stages, and blend until desired consistency
- Add the peanut butter/broth mixture to the pot of simmering onions, garlic and chicken
- Add remaining chickpeas, the canned tomatoes and simmer (low boil) for about 5 minutes
- Stir in the spinach. Check flavor and add salt and pepper to taste (if needed). Once spinach has wilted, about 30 seconds, the soup is ready to serve
Serving Suggestion: Garnish with a few peanuts on top of the soup and a side of pita chips