African Chicken-Peanut Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 11 |
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This Chicken-Peanut Soup recipe gives a traditional African dish some American appeal. Ingredients:
cooking spray |
1 1/2 cups cubed peeled sweet potato |
1/2 cup chopped onion |
1/2 cup diced red bell pepper |
2 garlic cloves, minced |
1 jalapeño pepper, seeded and minced |
2 cups chopped cooked chicken breast (about 8 ounces) |
1 cup bottled salsa |
1/2 teaspoon ground cumin |
2 (16-ounce) cans fat-free, less-sodium chicken broth |
2 (15-ounce) cans healthy choice chicken with rice soup or any less-sodium chicken-and-rice soup, undiluted |
1 (15-ounce) can black beans, drained |
1/3 cup creamy peanut butter |
Directions:
1. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.
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