Thursday, January 5, 2012

One-Pot Spicy Chicken Peanut Soup

This is my new favorite winter soup. Easy to make, PACKED with lean protein, low in calories (only 5ppl per serving, about 200 calories for 2 cups) and a quick 1 pot wonder! This is also a great "fridge clearer" because you can use the base of this recipe (chickpeas, peanut butter, red pepper flakes, and chicken/vegetable stock) and add any combination of veggies to get your own unique and delicious results. Enjoy!

What you will need:
  • 1 tbsp olive oil
  • 1 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4-8 oz) chicken breast, diced
  • 1½ tsp cumin
  • 1½ tsp red pepper chili flakes
  • 1 tsp paprika
  • 2 1/2 tsp of PB2 or ¼ cup natural peanut butter
  • 15.5 oz can chickpeas
  • 2 cups chicken or vegetable broth
  • 1 cup grape tomatoes
  • 1 cup of shredded cabbage
  • 2 cups chopped spinach
  • salt to taste
  • pepper to taste
What your doing:
  1. Heat 1 tbsp olive oil in a medium pot on medium-high heat
  2. Add garlic and onions and sauté for about 30-60 seconds
  3. Add chicken and sauté about 5 minutes more, until chicken is cooked and onions soft
  4. Stir in coriander, red pepper chili flakes and cumin
  5. To a food processor, add PB2 and about 15-20 of the canned chickpeas with about a tablespoon of the chickpea can juice(reserving the remaining chickpeas). Add the chicken broth in two stages, and blend until desired consistency
  6. Add the peanut butter/broth mixture to the pot of simmering onions, garlic and chicken
  7. Add remaining chickpeas, cabbage, the grape tomatoes and simmer (low boil) for about 5 minutes
  8. Stir in the spinach. Check flavor and add salt and pepper to taste (if needed). Once spinach has wilted, about 30 seconds, the soup is ready to serve
See my recipe inspiration on how2heroes!

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