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African Chicken-Peanut Soup

Yield 11 servings (serving size: 1 cup)
This Chicken-Peanut Soup recipe gives a traditional African dish some American appeal.

Ingredients

  • Cooking spray
  • 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
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • 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

Nutrition Information

  • calories 188
  • caloriesfromfat 28 %
  • fat 5.9 g
  • satfat 1.3 g
  • monofat 2.4 g
  • polyfat 1.6 g
  • protein 15.2 g
  • carbohydrate 19.3 g
  • fiber 3.4 g
  • cholesterol 21 mg
  • iron 1.4 mg
  • sodium 556 mg
  • calcium 35 mg

How to Make It

  1. 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.