African Chicken Peanut Soup

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


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


  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.


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

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