Cashew Chicken Soup with Kale

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Nutritional Info
  • 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

View full nutritional breakdown of Cashew Chicken Soup with Kale calories by ingredient
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From "Stuff I Make My Husband"
From "Stuff I Make My Husband"

Number of Servings: 4


    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)


The calculations do not include the crushed cashew serving suggestions.


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 cashews

Serving Size: Serves about 4

Number of Servings: 4

Recipe submitted by SparkPeople user ELIZABESS.

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