Golden Turmeric Chickpea Chicken Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often less expensive.

Peel a medium sweet potato and chop it into bite-sized pieces.

Dice 1 red bell pepper, 1 onion, and 2 jalapenos.

Place a Dutch oven over medium-high heat and add coconut oil to coat the bottom.

Add minced garlic and jalapenos to the pot and stir.

Grate ginger into the pot and stir again.

Add the chopped sweet potato and red bell pepper to the pot and stir.

Cook until the onion becomes translucent.

Add 2 cups of shredded chicken to the pot.

Add 1 can of chickpeas and stir.

Pour in 1 can of light coconut milk and a whole container of chicken broth; stir well.

Add peanut butter and stir until combined.

Season with salt and pepper and stir once more.

Bring the mixture to a boil and let it simmer over medium heat for about 20 minutes until the coconut milk and broth reduce.

Ladle the soup into bowls and garnish with cilantro and green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens