African Chicken-Peanut Soup

recipe
This Chicken-Peanut Soup recipe gives a traditional African dish some American appeal.

Yield:

11 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

September 1999
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