A friend posted the link to this recipe on FB. It looked so good I had
to try it. It was even better than I had expected.




Tumeric Chicken Soup

1 teaspoon coconut oil
b.. 3 cloves garlic, minced
c.. 2 teaspoons fresh grated ginger
d.. 2 jalapenos, seeded and diced
e.. 1 pound boneless, skinless chicken breast, cut into bite
size pieces
f.. 1 small white onion, diced
g.. 1 red pepper, thinly sliced
h.. 1 medium sweet potato, peeled and diced into small cubes
i.. 1 1/4 teaspoon ground turmeric
j.. 4 cups low-sodium chicken broth,
k.. 1 can chickpeas (garbanzo beans), rinsed and drained, (15
oz per can)
l.. 1/2 teaspoon salt
m.. freshly ground black pepper to taste
n.. 1 cup light coconut milk (from the can)
o.. 2 tablespoons all natural creamy peanut butter
p.. To garnish:
q.. fresh cilantro
r.. green onions
Instructions 1.. Heat coconut oil in a large pot over medium high
heat.
2.. Once oil is hot, add in garlic, ginger, jalapenos and
chicken breast.
3.. Brown chicken for 3-4 minutes, then stir in onion, red
pepper and sweet potato cubes.
4.. 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.
5.. Add in turmeric; stirring to coat the chicken and veggies.
6.. Next add in the following: chicken broth, chickpeas, peanut
butter, coconut milk, salt and pepper.
7.. 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.
8.. If you want more heat, add in a few dashes of hot sauce.
9.. Ladle into bowls and top with cilantro and green onions.
10.. To make vegan/vegetarian: If you want to make this recipe
vegetarian, simply add in another can of chickpeas instead of chicken.
If you are allergic to peanuts, you can omit, or use cashew butter
instead. I would not recommend using any other nut butter.