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Golden Turmeric Chickpea Chicken Soup | Ambitious Kitchen

coconut oil

cloves garlic

fresh grated ginger

jalapenos

boneless

small white onion

red pepper

medium sweet potato

ground turmeric

low sodium chicken broth

(15 oz) can chickpeas

salt

Freshly ground black pepper

(15 ounce) can light coconut milk

all natural creamy peanut butter

To garnish: fresh cilantro and green onions

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. Serves 4.