African Chicken Peanut Soup

Yield: 11 servings (1 cup each)
Source: Cooking Light Annual 2000, p. 235

INGREDIENTS:

1 1/2 C cubed peeled sweet potato
1/2 C chopped onion
1/2 diced red bell pepper
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 C chopped cooked chicken breast (about 8 oz)
1 C bottled salsa
1/2 t ground cumin
2 (16 oz) cans ff less sodium chicken broth
1 (15 oz) cans Healthy Choice Chicken with Rice Soup or any less sodium chicken and ric soup, undiluted
1 (15 oz) can black beans, drained
1/3 C creamy peanut butter

INSTRUCTIONS:

  1. Add sweet potato, onion, bell pepper, garlic and jalapeno to a large dutch oven coated with cooking spray over med-high heat. Saute 5 minutes.
  2. Stir in chicken and next 5 ingredients; bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.

NUTRITIONAL INFO:

Healthy Units: 4 per serving
Cal 188, Fat 5.9g, Pro 15.2g, Carb 19.3, Fiber 3.4, Chol 21 mg, Iron 1.4mg, Sodium 556 mg, Calc 35mg

Back to Recipes in Alpha Order
Back to Recipes by Type