African Chicken-Peanut Soup
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 jalapeno pepper, seeded and minced
2 cups chopped cooked chicken breast (8oz.)
1 cup bottled salsa
1/2 teaspoon ground cumin
2 (16oz.) cans fat-free, less sodium chicken broth
2 (15oz.) cans Healthy Choice Chicken w/ Rice Soup (any brand will do)
1 (15oz) can of black beans, drained
1/3 cup creamy peanut butter
Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic and jalapeno; saute for 5 min. Stir in chicken and next 5 ingredients, bring to a boil. Reduce heat; simmer for 10 min. Add peanut butter, stirring with a whisk; cook 2 min. Yield 11 1-cup servings.
Now for some time-saving tips I use:
Put you sweet potatoes, unpeel/uncut, in a pot of boiling water before you begin soup. Let boil for 10-15 min. Drain and while holding under cold water those jackets will slip off easily and it also makes cutting that sweet potato so much easier.
Also, I use canned chicken breast and we like it just as well.
Remember to use caution when handling jalapeno peppers.
Don't let that peanut butter discourage you from trying this recipe, unless of course you have peanut allergy. I know I probably would not have tried this had I just seen it in a magazine but we had it at a friend's house for dinner and I was sold. One of our favorite soups. Enjoy!!