African Peanut-Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 11 |
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This is a family favorite. It has become a favorite from people I have passed it on to. Adapted from Cooking Light Ingredients:
cooking spray |
1 1/2 cups sweet potatoes, cubed peeled |
1/2 cup onion, chopped |
1/2 cup red bell pepper, diced |
2 garlic cloves, minced |
1 jalapeno pepper, seeded and minced |
2 cups cooked chicken breasts, chopped (about 8 ounces) |
1 cup salsa, bottled |
1/2 teaspoon ground cumin |
2 (16 ounce) cans reduced-sodium fat-free chicken broth |
2 (15 ounce) cans low-fat low-sodium chicken and rice soup |
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.
2. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes.
3. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes.
4. Add peanut butter, stirring with a whisk; cook 2 minutes.
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