In Kansas I think we can all fully claim it’s now FALL. Temps still jump into the 70s (and 80s) from time to time–but the chill is effective at least until late morning at this point. I’m always hesitant to “fall for Fall” because I’m REALLY not a fan of impending winter…but I’ll manage so long as I have some go-to comforting recipes for the season. This warming soup is spiced *just enough!* with chili powder and curry spice–my nose wasn’t running but I was feeling warm and, admittedly, a little stoked it’s fall, y’all. 🙂
I was “recipe testing”, a.k.a. combining various items I have in my pantry/produce pile, and assembled a pretty lovely blend of fall flavors! I didn’t sample the dish until today, and it hit the spot for lunch–I’d been having a very typical Monday with my own stuff and in organizing my life around my therapy schedule. Certainly I was hangry and cold and just freaking needed this soup in my life! The spices (especially my fave, turmeric) are anti-inflammatory and ohhh, so soothing.
I almost always have sweet potato on hand, so that was easy. Chicken, beans, broth, spices…all kitchen staples and nothing that’s unavailable at a regular ol’ grocery store. This recipe is dairy and gluten free.
I think you should make it yourself, and let me know what you think!
1 lb chicken breast, boiled in water and diced into bite-sized chunks
8 cups chicken broth (I use organic chicken broth or any bone broth I have on hand)
1 T extra virgin olive oil
1 cup frozen peppers/onions blend (I found this blend for about $1 in the frozen veggie section–I keep frozen veggies on hand for when time is limited. They’re still nutrient dense but I encourage fresh veggies if that’s your preference!)
1 large sweet potato, sliced into bite sized pieces
2 cans dark red kidney beans, rinsed
1 can diced tomatoes (not drained)
1 T curry spice
1 T ground turmeric
1 tsp ground cumin
1 tsp chili powder
1/2 tsp-1 tsp cayenne powder (spice it how ya like!)
Salt and pepper to taste
1 can full fat coconut milk
Toppings: I used sliced avocado, microgreens, and nutritional yeast
- If using frozen veggies, heat 1 T olive oil in a separate skillet on medium to heat the veggies through. Remove from heat and set aside.
- In a large stockpot, add the chicken broth and heat on medium/high.
- To the chicken broth add the spices (curry, turmeric, cumin, chili powder, cayenne), rinsed beans, diced tomato, sweet potato, and the pre-cooked and diced chicken. Add the heated veggies as well.
- Continue to cook the soup mixture on medium/high until bubbling, then reduce heat to low/medium and simmer for about 10-12 minutes.
- Turn off heat and add the can of coconut milk, stir completely.
- Serve soup with avocado, greens, nutritional yeast (or cheese for a delish dairy option)…or anything your little fall-loving heart desires!
I hope you enjoy!! 🙂