Ingredients
- 3 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon canola oil
- 12 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- ½ teaspoon kosher salt plus a pinch, divided
- ¼ teaspoon ground pepper
- 1 medium sweet onion, chopped
- 2 medium carrots, diced
- ½ medium red bell pepper or 2 mini bell peppers, chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger
- ½ cup crunchy peanut butter
- ½ habanero chile or 1/4 jalapeño pepper, seeded and finely chopped
- 1 bay leaf
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cumin
- 2 ¼ cups cubed peeled butternut squash
- 2 cups packed sliced collards or other dark leafy greens
- Chopped fresh cilantro & unsalted peanuts for serving
Directions
Step 1
Whisk broth and tomato paste in a large measuring cup or bowl until smooth. Set aside.
Step 2
Heat oil in a large pot over medium-high heat. Season chicken with 1/2 teaspoon salt and pepper. Add to the pot and cook, turning as needed, until browned on all sides, about 5 minutes. Transfer to a plate.
Step 3
Add onion, carrots and bell pepper to the pot; cook, stirring often, until the onion is soft and translucent, 3 to 5 minutes. Add garlic and ginger; cook until fragrant, 45 to 60 seconds. Add the broth mixture, peanut butter, chile pepper, bay leaf, coriander, cinnamon, cumin and the remaining pinch of salt; stir until smooth. Add the chicken and any juices that have accumulated, squash and greens.
Step 4
Reduce heat to medium-low, cover and cook until the vegetables are tender, about 15 minutes. Uncover and cook until the chicken is cooked through and the soup has thickened, about 5 minutes more. Discard the bay leaf. Sprinkle with cilantro and peanuts, if desired.
Nutrition Facts
Serving Size: 1 3/4 cups
Per Serving: 453 calories; protein 30g; carbohydrates 34g; dietary fiber 7g; sugars 12g; fat 25g; saturated fat 4g; cholesterol 80mg; sodium 608mg; potassium 1027mg.