African Style Chicken Peanut Soup with Potatoes
Rich, hearty, and brimming with bold flavors, African Style Chicken Peanut Soup with Potatoes is a soul-warming dish that brings comfort to your table. This one-pot recipe marries tender shredded chicken, creamy peanut butter, and vibrant spices like paprika and cumin for a uniquely savory and slightly nutty broth. Packed with nutrient-dense ingredients such as sweet potatoes, russet potato, red bell pepper, and kale, this soup is both wholesome and satisfying. A touch of lime juice adds a bright, zesty finish, while fresh cilantro makes for an optional aromatic garnish. Perfect for cozy nights or an adventurous dinner, this peanut-infused chicken soup is a flavorful homage to traditional African cuisine. Ready in just over an hour, it’s a must-try for anyone seeking a globally inspired, family-friendly meal!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 14 ounces Crushed tomatoes (canned)
- 4 cups Chicken broth
- 0.5 cup Creamy peanut butter
- 2 medium Sweet potatoes (peeled and diced)
- 1 medium Russet potato (peeled and diced)
- 1 medium Red bell pepper (diced)
- 2 cups Kale leaves (stems removed, chopped)
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large pot over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic, ginger, paprika, and cumin, and cook for another minute until fragrant.
Pour in the crushed tomatoes and stir well to deglaze the pot. Cook for 2-3 minutes, allowing the mixture to slightly thicken.
Add the chicken broth and return the chicken thighs to the pot. Bring to a gentle simmer and cook for 15 minutes.
Remove the chicken thighs from the pot and transfer them to a cutting board. Shred the chicken into bite-sized pieces, discarding the bones. Set the shredded chicken aside.
Whisk the peanut butter into the soup until fully incorporated and smooth.
Add the diced sweet potatoes, russet potato, and red bell pepper to the soup. Simmer for 15-20 minutes or until the potatoes are tender.
Stir in the kale and shredded chicken. Cook for an additional 5 minutes until the kale has wilted.
Finish the soup with a splash of lime juice and stir well. Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot in bowls, garnished with fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.9 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
