African Chicken Peanut Soup

Warm, comforting, and bursting with bold, hearty flavors, African Chicken Peanut Soup is a one-pot wonder that combines rich, creamy peanut butter with tender chicken and an array of vibrant vegetables. This nourishing soup features sweet potatoes, collard greens, and a touch of cayenne for a satisfying balance of sweetness, earthiness, and gentle spice. A base of crushed tomatoes and aromatic ginger and garlic adds depth, while roasted peanuts and fresh cilantro provide the perfect finishing touch. Quick to prepare in under an hour, this protein-packed recipe is ideal for cozy dinners or meal prep. Perfectly seasoned and brimming with texture, this African-inspired dish is a must-try for anyone craving a unique and flavorful twist on classic comfort food.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb chicken thighs (boneless, skinless)
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion (diced)
• 4 cloves garlic cloves (minced)
• 1 tbsp ginger (minced)
• 1 large red bell pepper (diced)
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 4 cups chicken broth
• 0.5 cup creamy peanut butter
• 0.25 tsp cayenne pepper
• 1 large sweet potato (peeled and diced)
• 2 cups collard greens (chopped)
• 0.25 cup cilantro (chopped, for garnish)
• 0.25 cup roasted peanuts (chopped, for garnish)

Directions

Step 1

Season the chicken thighs with salt and pepper on both sides.

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and brown them on both sides, about 4-5 minutes per side. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and cook until soft and translucent, about 3-4 minutes.

Step 4

Stir in the garlic, ginger, and red bell pepper, cooking for an additional 2 minutes until fragrant.

Step 5

Add the tomato paste and stir well to coat the vegetables. Cook for 1-2 minutes to deepen the flavor.

Step 6

Stir in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.

Step 7

Whisk the peanut butter into the broth until it is fully incorporated and smooth.

Step 8

Add the cayenne pepper and diced sweet potato to the pot. Return the chicken thighs to the soup, along with any juices that accumulated on the plate.

Step 9

Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.

Step 10

Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.

Step 11

Stir in the collard greens and simmer for another 5 minutes, until they are tender and wilted.

Step 12

Taste the soup and adjust the seasoning with additional salt or pepper, if needed.

Step 13

Serve the soup hot in bowls and garnish with chopped cilantro and roasted peanuts.

Nutrition Facts

Serving size	2508.6 grams (2508.6g)

Amount per serving	% Daily Value*
Calories	2425

Total Fat 152.00g	195%
Saturated Fat 30.70g	154%
Polyunsaturated Fat 16.80g
Cholesterol 494mg	165%
Sodium 5682mg	247%
Total Carbohydrate 104.80g	38%
Dietary Fiber 29.60g	106%
Total Sugars 45.30g
Protein 181.40g	363%

Vitamin D 0IU	0%
Calcium 704mg	54%
Iron 16mg	86%
Potassium 4976mg	106%

*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.

Source of Calories

Fat: 54.4%

Protein: 28.9%

Carbs: 16.7%