African Chicken-Peanut Soup

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

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.