Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light September 1999

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Yield:
11 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

188 calories; calories from fat 28%; fat 5.9g; saturated fat 1.3g; mono fat 2.4g; poly fat 1.6g; protein 15.2g; carbohydrates 19.3g; fiber 3.4g; cholesterol 21mg; iron 1.4mg; sodium 556mg; calcium 35mg.
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