African Peanut Chicken Soup

Cozy up with a bowl of African Peanut Chicken Soup, an irresistibly flavorful dish that combines tender chicken thighs, creamy peanut butter, and aromatic spices for a soul-warming experience. This vibrant soup is packed with nutrient-rich ingredients like sweet potatoes, red bell peppers, and hearty collard greens, making it as wholesome as it is delicious. The rich, nutty base gets a zesty lift from fresh ginger and a hint of cayenne, while a garnish of cilantro, roasted peanuts, and a squeeze of lime adds layers of freshness and crunch. Ready in just about an hour, this easy one-pot recipe is perfect for a comforting weeknight dinner or an impressive entrée to share with guests. Bursting with bold, savory-sweet flavors, this West African-inspired chicken soup is sure to become a household favorite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb chicken thighs
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, diced
• 2 cups sweet potato, peeled and cubed
• 2 tbsp tomato paste
• 1 15-oz can canned diced tomatoes
• 4 cups chicken broth
• 0.5 cup peanut butter (creamy, unsweetened)
• 0.25 tsp cayenne pepper
• 2 cups collard greens or kale, chopped
• 2 tbsp fresh cilantro, chopped (for garnish)
• 2 tbsp roasted peanuts, chopped (optional, for garnish)
• 4 lime wedges (for serving)

Directions

Step 1

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

Step 2

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side until browned. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 4

Add the red bell pepper and sweet potato cubes to the pot. Cook for 5 minutes, stirring occasionally.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor. Then, add the canned diced tomatoes and chicken broth. Stir to combine.

Step 6

Return the browned chicken thighs to the pot. Bring the mixture to a boil, reduce the heat to low, and let it simmer for 25 minutes.

Step 7

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

Step 8

Stir in the peanut butter and cayenne pepper, ensuring the peanut butter dissolves completely into the broth. Simmer for another 5-7 minutes.

Step 9

Add the chopped collard greens or kale to the soup and cook for 2-3 minutes until wilted.

Step 10

Taste the soup and adjust seasoning if needed. Ladle the soup into bowls and garnish with chopped cilantro and roasted peanuts, if desired. Serve with lime wedges on the side for a bright, fresh finish.

Nutrition Facts

Serving size	2945.2 grams (2945.2g)

Amount per serving	% Daily Value*
Calories	2889

Total Fat 164.00g	210%
Saturated Fat 35.20g	176%
Polyunsaturated Fat 6.30g
Cholesterol 435mg	145%
Sodium 6426mg	279%
Total Carbohydrate 185.60g	67%
Dietary Fiber 43.90g	157%
Total Sugars 58.20g
Protein 186.40g	373%

Vitamin D 32IU	159%
Calcium 872mg	67%
Iron 18mg	99%
Potassium 6403mg	136%

*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: 49.8%

Protein: 25.2%

Carbs: 25.0%