African Chicken Peanut Soup

Name: African Chicken Peanut Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: African
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 2 cloves garlic, minced; Salt, to taste; 2 tablespoons curry powder; 1 teaspoon cayenne pepper; 2 teaspoons ground coriander; 5 cups chicken broth; 2 cups tomato puree; 2 cups crushed tomatoes; ½ cup natural peanut butter; 1 pound cooked chicken, shredded into bite-size pieces; 1 cup scallions, thinly sliced on the bias; 1 large handful fresh cilantro, stems and leaves roughly chopped, for serving; 1 cup roasted peanuts, chopped, for serving

Recipe GLPRad0ced1b8e88e4

African

Soup

55 min

281 cal

Servings: 12

Stovetop

SNAP eligible

A hearty and aromatic West African-inspired soup combining tender chicken with roasted peanuts, warm spices, and tomatoes. This comforting dish features curry powder, coriander, and cayenne blended into a rich broth, finished with fresh cilantro and a garnish of peanuts. Serve hot for a deeply satisfying meal that brings vibrant flavors to the table.

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Ingredients

2 tablespoons olive oil

1 large onion, diced

2 cloves garlic, minced

Salt, to taste

2 tablespoons curry powder

1 teaspoon cayenne pepper

2 teaspoons ground coriander

5 cups chicken broth

2 cups tomato puree

2 cups crushed tomatoes

½ cup natural peanut butter

1 pound cooked chicken, shredded into bite-size pieces

1 cup scallions, thinly sliced on the bias

1 large handful fresh cilantro, stems and leaves roughly chopped, for serving

1 cup roasted peanuts, chopped, for serving

Directions

Heat a large, heavy soup pot or stock pot over medium-high heat. Add the olive oil and sauté the diced onion, stirring occasionally, until softened and translucent, about 5-7 minutes. Season with salt to taste.
Add the minced garlic to the pot and cook, stirring frequently, until the garlic becomes fragrant, approximately 1-2 minutes.
Stir in the curry powder, cayenne pepper, and ground coriander. Cook, stirring constantly, for 1-2 minutes to bloom and toast the spices, which will deepen their flavors.
Pour the chicken broth and tomato puree into the pot, stirring well to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
Add the crushed tomatoes and stir to incorporate. In a small bowl, whisk the peanut butter with a ladle of the hot broth until smooth, then stir this mixture back into the pot until fully incorporated. Simmer for 10 minutes, allowing the flavors to meld together.
Stir in the shredded cooked chicken and the sliced scallions. Heat gently for approximately 5 minutes until the chicken is warmed through and the scallions have softened slightly.
Remove the pot from heat and stir in the chopped fresh cilantro.
Ladle the soup into bowls and serve hot, garnishing each serving generously with chopped roasted peanuts.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight soup that works well for Charlotte kitchens: peanut butter and chicken are pantry staples at any major supermarket, and all spices and produce are available at Harris Teeter, Food Lion, or Kroger without a special trip. The 55-minute stated time is honest for simmering once you've prepped aromatics and browned chicken, and twelve servings means real leftovers that reheat beautifully—a significant advantage for meal planning. The cost per serving runs around $1.50 to $1.80 driven by the chicken and peanut butter, which is reasonable for a creamy, protein-forward soup. The only minor friction is that cilantro and scallions are garnish rather than integral to the dish, so a cook without fresh herbs on hand can still make it successfully.