Spicy Chicken Soup

  • Yield 6 servings

No noodles here—a fragrant blend of spices punctuates this robust soup. For a vegetarian version, replace the chicken with garbanzo beans or cubes of firm tofu.


1 tablespoon olive oil
2 cups finely chopped onions
2 tablespoons finely chopped, peeled fresh ginger
2 tablespoons chopped garlic
1 cup chopped, seeded, peeled fresh tomatoes or 1 cup tomato sauce
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
4 cups low-sodium chicken or vegetable broth
1 (12-ounce) sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
Salt and pepper to taste
1/4 cup chopped fresh cilantro, without stems


  1. Heat oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until onions are tender but not brown, about 10 minutes.
  2. Add ginger and garlic; saute until fragrant, about 1 minute. Do not brown garlic.
  3. Add tomatoes and simmer for 5 minutes. Add spices and cook until very fragrant, about 1 minute.
  4. Add chicken broth and bring to a boil. Stir in sweet potato and simmer for about 4 minutes. Add chicken and simmer until cooked through, about 5 minutes. Season with salt and pepper. Serve hot, sprinkled with cilantro.

Recipe by Cheryl Forberg



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