African Chicken-Peanut Soup

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

Yield: 11 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 28%
  • Fat: 5.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 15.2g
  • Carbohydrate: 19.3g
  • Fiber: 3.4g
  • Cholesterol: 21mg
  • Iron: 1.4mg
  • Sodium: 556mg
  • Calcium: 35mg

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.
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