Your new go to winter soup in under an hour!
Packed with protein and full of anti – inflammatory benefits.
Gluten and Dairy Free friendly, of course.
Ingredients:
1 tablespoon coconut oil
4 garlic cloves, minced
3 teaspoons fresh ginger, grated
2 jalapeños, seeded & diced
1 lb chicken breast, cut into bite size pieces (vegetarian option: substitute tofu)
1/2 white onion, diced
1 red bell pepper, sliced thinly
1 large sweet potato, peeled & diced in small cubes
2 teaspoons ground turmeric
4 cups chicken bone broth (vegetarian option: substitute vegetable broth/stock)
1 (15 oz) can chickpeas, drained
1 cup light coconut milk, unsweetened
2 tablespoons creamy peanut butter, unsweetened/unsalted
Salt & Pepper to taste
Step 1
Heat coconut oil – once hot, add garlic, ginger, jalapeños & chicken breast. Cook for roughly 5 minutes, browning chicken. Then stir in onion, red pepper & sweet potato.
Step 2
Cook until sweet potato cubes are slightly softened and chicken is no longer pink. Add in turmeric and stir to coat all ingredients.
Step 3
Add in remaining ingredients, stir to combine. Then bring soup to a boil, cover and simmer for 25-30 minutes – or until sweet potatoes are tender.
Step 4
Taste and adjust seasoning as necessary. Then ladle into bowls & serve!
Serves 4-6 bowls
Living Intuitively 