Spicy Chicken Soup

  • Yield: 6 servings


1tablespoon olive oil
2cups finely chopped onions
2tablespoons finely chopped, peeled fresh ginger
2tablespoons chopped garlic
1cup chopped, seeded, peeled fresh tomatoes or 1 cup tomato sauce
1tablespoon ground coriander
1tablespoon ground cumin
1/2teaspoon ground cardamom
1/4teaspoon ground cinnamon
4cups low-sodium chicken or vegetable broth
1 (12-ounce) sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
12ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
Salt and pepper to taste
1/4cup 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

Nutritional Info *per serving

  • Calories 140
  • Fat 2.5g
  • Sodium 410mg
  • Carbohydrate 12g
  • Fiber 3g
  • Protein 12g