2 (15-ounce) cans Healthy Choice Chicken With Rice Soup or any less-sodium chicken-and-rice soup, undiluted
1 (15-ounce) can black beans, drained
1/3 cup creamy peanut butter
How to Make It
Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.
I make this occasionally and the family always likes it. I prefer to grill the chicken breast before I chop it. It is better to use full fat peanut butter vs. low fat (which is what we typically have on hand) but low fat works. It just isn't as rich and creamy. I also tone down the jalapeno by half as my teen isn't a fan of really spicy food.
I cannot make enough of this soup for my family. My college-age son asks for me to make it when he comes home for visits and I also freeze extra for him to take back to school with him. Even my picky hubby loves it.
This has been a favorite in my house since it appeared in the magazine in 1999. There are two minor changes that we enjoy. First, I use 1/2C PB so that the peanut flavor is a bit more prominent. Second, I serve it with cornmeal fungi (from this website as well). Although fungi is a Caribbean dish, it is very similar to an African food called ugali (or other names depending on the specific country) which would traditionally be served with this type of soup. I make the fungi (using unsalted butter instead of margarine) early and let it sit while I make the soup. It will be room temp which helps it solidify. I then place an ice cream scooper of fungi in the center of each bowl before ladling in the soup. When we eat it, we spoon off a bit of fungi with each spoonful of soup. It's like a dumpling of sorts and is really delicious.
One of my favorite soups ever! Great anytime, but absolutely wonderful to come home to on a cold night. I quadruple the recipe whenever I make it so I always have some available to pull out of the freezer for a quick dinner on a busy night.