Description

Golden Turmeric Chickpea Chicken Soup is a vibrant, nourishing dish made with coconut milk, tender chicken, chickpeas, and sweet potatoes. Infused with warming turmeric, ginger, and jalapenos, this hearty soup is both comforting and wholesome. Naturally gluten-free, protein-rich, and perfect for cozy dinners or meal prep.

Ingredients

1 teaspoon coconut oil

3 cloves garlic, minced

2 teaspoons fresh grated ginger

2 jalapenos, seeded and diced

1 pound boneless, skinless chicken breast, cut into bite-size pieces

1 small white onion, diced

1 red pepper, thinly sliced

1 medium sweet potato, peeled and diced into small cubes

1 1/4 teaspoon ground turmeric

4 cups low sodium chicken broth

1 (15 oz) can chickpeas, rinsed and drained

1/2 teaspoon salt

Freshly ground black pepper, to taste

1 (15 oz) can light coconut milk

2 tablespoons all-natural creamy peanut butter

To garnish: fresh cilantro and green onions

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Instructions

Heat coconut oil in a large pot over medium-high heat. Add garlic, ginger, jalapenos, and chicken. Brown the chicken for 3–4 minutes.
Stir in onion, red pepper, and sweet potato cubes. Cook 5–7 minutes, stirring occasionally, until sweet potatoes begin to soften and chicken is no longer pink.
Add turmeric and stir to coat chicken and vegetables.
Pour in chicken broth, chickpeas, coconut milk, peanut butter, salt, and pepper. Stir well to combine.
Bring to a boil, then reduce heat to low. Simmer uncovered for 20–30 minutes, until sweet potatoes are tender.
Taste and adjust seasonings as desired. For extra heat, add a few dashes of hot sauce.
Ladle into bowls and garnish with fresh cilantro and green onions before serving.

Notes

Swap chicken for shrimp or tofu for a different protein option.
Use butternut squash instead of sweet potatoes for a sweeter flavor.
Add leafy greens like spinach or kale in the last 5 minutes of cooking.
Make it vegetarian by omitting chicken and doubling the chickpeas.
Use almond butter or cashew butter instead of peanut butter for variety.
Store up to 4 days in the fridge or 3 months in the freezer.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Fusion

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 380
Sugar: 7g
Sodium: 600mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 28g
Cholesterol: 55mg