Whenever I’m craving a cozy, hearty, and warming meal, I turn to this easy peanut butter soup recipe. Inspired by a beloved West African dish, this soup combines tender chicken thighs, sweet potatoes, and ginger with a rich tomato and peanut butter base. Finished with zippy lime juice and wilted spinach, my peanut chicken stew is simple, nourishing, and packed with flavor!
West African Peanut Stew with Chicken, Sweet Potatoes, and Ginger
The first time I tried peanut butter soup, the rich and comforting flavors made me melt! Inspired by the groundnut stews of West Africa, which feature ground up peanuts, this soup has made its way across continents with a variety of cultural influences and ingredient additions. This easy recipe is my take on a well-known dish, and it has become a favorite for cozy dinners!
I make my peanut soup with chicken thighs to ensure every bite is juicy and tender. The peanut butter adds creamy richness to a tomato soup base without using dairy. Sweet potatoes provide natural sweetness and heartiness. And a blend of ginger, garlic, and turmeric bring warmth and depth to this chicken peanut stew. It’s truly a mouthful of yum!
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Lock in Flavor: Why Browning Matters
To make your peanut butter stew truly delicious, don’t skip browning the chicken first! This quick step develops flavor and keeps the meat tender. Even just a quick sear on medium-high heat makes the final soup more savory and satisfying.
Peanut Butter Chicken Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs (chopped into bite-size pieces*)
- ½ onion (chopped)
- 1 (1-inch knob) fresh ginger (minced)
- 3 cloves garlic (minced)
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon ground black pepper (plus more to taste)
- 1½ pounds sweet potato (peeled and diced**)
- 4 cups chicken broth
- 15 ounces diced tomatoes (1 can)
- ¾ cup peanut butter (***)
- 2 tablespoons fresh lime juice (from 1 lime)
- 3 cups fresh spinach (optional****)
Optional Toppings:
- toasted chopped peanuts
- chopped fresh cilantro
Instructions
- Heat the olive oil in a Dutch oven set over medium-high heat.1 tablespoon olive oil
- Sprinkle salt and pepper over the chicken thighs. Then, add to the pot and sauté until browned but not cooked through. Transfer to a plate.2 pounds boneless, skinless chicken thighs
- Add in the onion and sauté for a few minutes until softened. Add in the ginger, garlic, turmeric, salt, pepper, and sweet potato and cook for a couple minutes.½ onion, 1 (1-inch knob) fresh ginger, 3 cloves garlic, ½ teaspoon ground turmeric, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1½ pounds sweet potato
- Add the chicken back to the pot and pour in the chicken broth and diced tomatoes. Bring to a boil. Then, reduce to a simmer. Cover, and cook for 30 minutes until the potatoes are fork tender.4 cups chicken broth, 15 ounces diced tomatoes
- Stir in the peanut butter and lime juice until incorporated. Then, stir in the spinach if using.¾ cup peanut butter, 2 tablespoons fresh lime juice, 3 cups fresh spinach
- Ladle the soup into bowls, and top with chopped peanuts and cilantro.toasted chopped peanuts, chopped fresh cilantro
Notes
- Browning the chicken first adds extra depth of flavor to the stew.
- Cut sweet potatoes into uniform cubes to ensure they cook evenly.
- Feel free to add in bell peppers, carrots, or zucchini for extra nutrition.
- For extra spice, add a pinch of cayenne pepper.
- If you want a thicker stew-like consistency, let it simmer with the peanut butter slightly longer; or partially-mash the sweet potato pieces.
- Add more chicken broth for a lighter, more soup-like texture.
- Serve over rice, couscous, or with flatbread to make it a meal.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Peanut Butter Soup Step by Step
Prep: Gather the list of ingredients for this peanut butter chicken stew recipe. Chop the chicken thighs into bite-sized pieces; chop the onion; mince the ginger and garlic; peel and dice the sweet potato; and juice the lime.
Sear the Chicken: Heat 1 tablespoon of olive oil in a Dutch oven set over medium-high heat. Sprinkle salt and pepper over 2 pounds of diced boneless, skinless chicken thighs (I like to use about 1 teaspoon per pound). Then add chicken to the pot and sear until browned on the outside but not cooked through, about 2-3 minutes. Transfer to a plate. You can skip the searing portion of this step if you’re short on time, but I find it adds a ton of flavor to the finished soup.
Sauté the Aromatics: Next, add in ½ of a diced onion and sauté until softened, about 3-5 minutes. Then add in a 1-inch knob of minced fresh ginger, 3 cloves of minced garlic, ½ teaspoon of ground turmeric, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 1½ pounds of peeled and diced sweet potato; and cook for another 2-3 minutes, or until fragrant. For extra spice, feel free to add a pinch of cayenne pepper!
Simmer the Stew: Add the seared chicken back to the pot, then pour in 4 cups of chicken broth and 15 ounces (1 can) of diced tomatoes. Scrape the bottom of the pot to bring up any fond from searing the chicken and spices (this adds so much flavor!) Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes, or until the sweet potatoes are easily pierced with a fork and the chicken is cooked through to 165°F.
Add the Peanut Butter: Stir in ¾ cup of peanut butter and 2 tablespoons of fresh lime juice until incorporated. Then stir in 3 cups of fresh spinach, if using. Adjust the soup consistency as desired, adding more peanut butter and continuing to simmer to thicken; or adding more broth to thin it out.
Garnish and Serve: Ladle your chicken peanut soup into bowls, and top with toasted chopped peanuts and chopped fresh cilantro, if desired.
How to Store, Freeze, and Reheat
Store leftover chicken peanut butter soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. I recommend leaving out the spinach if freezing. Let thaw overnight in the refrigerator before reheating on a stovetop set over medium-low heat until warmed through. Stir in the spinach (if adding) towards the end of reheating. Alternatively, you can microwave individual servings in 30-second increments until hot.
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