Peanut Butter Chicken Soup Recipe

overhead view of a bowl of peanut chicken soup with a spoon.

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This West African-inspired peanut butter soup is a rich and comforting weeknight meal. Tender chicken, sweet potatoes, and a creamy peanut butter tomato base make up this hearty stew.

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner, Main Course, Soup

Cuisine: West African

Servings: people

Calories: 539kcal

Author: Becky Hardin

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

*You can use chicken breasts if you prefer, but they are more prone to overcooking.

**Yams, butternut squash, or carrots also work.

***For the best flavor, I recommend using a natural peanut butter with minimal ingredients. Something made with just peanuts and salt will work best. Added sugar will mess with the taste.

***You can swap this for kale or chard.

Tips:

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.

Crockpot Instructions: Combine the seared chicken, sweet potatoes, onion, garlic, ginger, tomatoes, broth, and spices in a crockpot. Cook on LOW 6-7 hours or HIGH 3-4 hours, then stir in the peanut butter, lime juice, and spinach before serving.

Storage: Store chicken peanut stew in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition