Golden Turmeric Chickpea Chicken Soup

1.	Heat coconut oil in a large pot over medium high heat. Once oil is hot, add in garlic, ginger, jalapenos and chicken breast. Brown chicken for 3-4 minutes, then stir in onion, red pepper and sweet potato cubes.
2.	Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften and chicken is no longer pink; this should take no longer than 5-7 minutes. Add in turmeric; stirring to coat the chicken and veggies.
3.	Next add in the following: chicken broth, chickpeas, peanut butter, coconut milk, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender.
4.	Next add in the following: chicken broth, chickpeas, peanut butter, coconut milk, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender.
5.	Ladle into bowls and top with cilantro and green onions. Serves 4.

	Bake for 30 minutes covered with foil, then remove cover and bake another 10-15 minutes. Top with jalapenos, cilantro, greek yogurt and hot sauce, if desired! Serves 6.
	3 cloves garlic, minced
	2 teaspoons fresh grated ginger
	2 jalapenos, seeded and diced
	1 pound boneless, skinless chicken breast, cut into bite size pieces
	1 pound boneless, skinless chicken breast, cut into bite size pieces
	1 red pepper, thinly sliced
	1 medium sweet potato, peeled and diced into small cubes
	1 1/4 teaspoon ground turmeric
	4 cups low sodium chicken broth
	1 (15 oz) can chickpeas, rinsed and drained
	1/2 teaspoon salt
	Freshly ground black pepper, to taste
	1 cup light coconut milk (from the can)
	2 tablespoons all natural creamy peanut butter
	To garnish: fresh cilantro and green onions