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
- 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.
- Add ginger and garlic; saute until fragrant, about 1 minute. Do not brown garlic.
- Add tomatoes and simmer for 5 minutes. Add spices and cook until very fragrant, about 1 minute.
- 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