Spicy Summer Chicken Soup

  • 1 tsp. canola oil
  • 1/2 cup finely chopped onion
  • 3 garlic cloves, minced
  • 1 fresh medium jalapeno chile pepper, seeded & finely chopped
  • 2 Tbsp. fresh ginger, minced
  • 28 oz. diced fire-roasted tomatoes, no salt added, undrained
  • 12 oz. bottle beer, light or non-alcoholic
  • 1 cup low-sodium chicken broth
  • 1/4 cup dry roasted peanuts, unsalted and crushed
  • 3 cup shredded cooked chicken breast
  • 1/2 cup unsweetened light coconut milk
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1 Tbsp. lime juice
  • Ground pepper to taste

In a large pot heat oil over medium heat. Add onion and garlic, cook until onion is translucent (about 4 minutes.) Add jalapeno and ginger, cook 1 minute longer. Add tomatoes, beer and broth, bringing to a boil. Reduce heat, cover and simmer for 25 minutes. Stir in the peanuts, chicken and coconut milk. Bring to a boil once again, reduce heat and simmer uncovered for 10 minutes longer, adding the cilantro, parsley, lime juice, and pepper to taste during the last 5 minutes of simmer.

Serves: 6

Nutritional Facts Per Serving

  • Calories: 264
  • Protein: 26g
  • Carbohydrate: 13g
  • Fiber: 3g
  • Fat: 12g
  • Saturated Fat: 6g
  • Cholesterol: 59mg