Step 1

In a large pot heat olive oil over medium heat

Step 2

Add onions and sauté until softened, about 3-4 minutes.Add in ginger, jalapeno and garlic and stir until fragrant about 1 min

Step 3

Add the pepper, cumin and tomato paste and cook for another 2 minutes, stirring, until paste darkens.Add the crushed tomatoes, stock, sweet potatoes, chickpeas and peanut butter

Step 4

Bring to a boil and stir until fully combined

Step 5

Turn the heat down to low and simmer for 15 minutes, until sweet potatoes are tender.Add in kale and shredded chicken and cook for another 5 minutes

Step 6

Taste the soup before adding salt

Step 7

Depending on how salty your stock and/or peanut butter was, it may not need anymore salt

Step 8

If you use low sodium stock and salt-free peanut butter, it will need a full teaspoon salt, maybe more

Step 9

Adjust to your own liking.Serve warm topped with cilantro and crushed peanuts

Step 10

Enjoy!