Soup

Cashew Chicken Soup with Kale is for Soup.

Cashew Chicken Soup with Kale takes 20 minutes to prepare.

Cashew Chicken Soup with Kale takes 30 minutes to cook.

Cashew Chicken Soup with Kale makes 4 servings.

The ingredients for Cashew Chicken Soup with Kale are:

1-2 Tbs fat of choice (I used coconut oil)
3 shallots, thinly sliced
1 Tbs grated fresh ginger (or 1 tsp dried)
1 Tbs garlic, minced or pressed (about 3 cloves)
8 oz chicken breast, sliced or cubed
1/4 tsp cayenne pepper
4-6 cups chicken broth
1 can fire-roasted diced tomatoes
1 bunch kale, stemmed and torn into pieces
1/2 cup creamy cashew butter, peanut butter, or a combination of both (or you could try sunflower seed butter)
Salt and pepper to taste
Crushed cashews or peanuts for garnish (1-2 oz)

Here is how you make Cashew Chicken Soup with Kale:

Heat the oil over medium-high until quite hot. Add the shallots and cook until browned and crisp.Turn down the heat to medium and add the ginger, garlic, and cayenne. Cook for about a minute. Add the chicken and cook until starting to color.Add 4 cups of broth, bring to a boil, then reduce to a simmer. Add the tomatoes, chayote, and kale, and simmer, stirring occasionally, until vegetables are tender and chicken is cooked through. Add more broth if desired.Mix some of the broth with the cashew or peanut butter, then stir it into the soup. Add salt and pepper to taste.Serve, garnished with crushed peanuts or cashewsServing Size: Serves about 4Number of Servings: 4Recipe submitted by SparkPeople user ELIZABESS.

The nutritional information for Cashew Chicken Soup with Kale is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 500.7

• Total Fat: 27.4 g
• Cholesterol: 133.1 mg
• Sodium: 1,659.2 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 2.2 g
• Protein: 48.4 g

The dietary needs meet for Cashew Chicken Soup with Kale is Gluten Free