This soup was really good and quite easy to make. It's perfect for breastfeeing moms and pregnant women because it's jam-packed with protein (chicken, beans, and peanut butter).
African Chicken-Peanut Soup (adapted from Cooking Light Magazine)Olive Oil
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
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
1/2 teaspoon cinnamon
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (15-ounce) Chicken With Rice Soup, undiluted -- I used Muir Glen
2 (15-ounce) cans white beans, drained
1/3 cup creamy peanut butter
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (15-ounce) Chicken With Rice Soup, undiluted -- I used Muir Glen
2 (15-ounce) cans white beans, drained
1/3 cup creamy peanut butter
Salt and Pepper to taste
Place a large Dutch oven coated with olive oil over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes. Stir in chicken and next ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.
Neena helped Mama in the kitchen. I couldn't resist snapping this picture of her adorable face.
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