I make this occasionally and the family always likes it. I prefer to grill the chicken breast before I chop it. It is better to use full fat peanut butter vs. low fat (which is what we typically have on hand) but low fat works. It just isn't as rich and creamy. I also tone down the jalapeno by half as my teen isn't a fan of really spicy food.
I cannot make enough of this soup for my family. My college-age son asks for me to make it when he comes home for visits and I also freeze extra for him to take back to school with him. Even my picky hubby loves it.
I've made this recipe many times and everyone always loves it. Quick and easy.
My go to comfort food. Perfect for cold wintery days. Healthy to boot!!!
This has been a favorite in my house since it appeared in the magazine in 1999. There are two minor changes that we enjoy. First, I use 1/2C PB so that the peanut flavor is a bit more prominent. Second, I serve it with cornmeal fungi (from this website as well). Although fungi is a Caribbean dish, it is very similar to an African food called ugali (or other names depending on the specific country) which would traditionally be served with this type of soup. I make the fungi (using unsalted butter instead of margarine) early and let it sit while I make the soup. It will be room temp which helps it solidify. I then place an ice cream scooper of fungi in the center of each bowl before ladling in the soup. When we eat it, we spoon off a bit of fungi with each spoonful of soup. It's like a dumpling of sorts and is really delicious.
One of my favorite soups ever! Great anytime, but absolutely wonderful to come home to on a cold night. I quadruple the recipe whenever I make it so I always have some available to pull out of the freezer for a quick dinner on a busy night.
I finally had a chance to make this soup last night and I'm so glad I did. It was a delicious and hearty soup, with excellent blend of flavors. I made the recipe as stated and it turned out delicious.
My family loves this soup. I use Paul Newman's med salsa because it is chunky. Served it at a luncheon for 50 and had 10 people ask for the recipe. This one's a keeper.
While this is a truly delicious recipe, it isn't fall-off-your-chair delicious. My husband dodged it all week thinking it wouldn't be good--then proceeded to eat 4 bowls full once it was made. I used extra chunky peanut butter, but it didn't really matter. The peanut taste blended in and made the entire soup more rich without tasting peanut-y. I didn't use the jalepeno, but the taste benefits from some hot sauce for those whose tummies can take it. Only thing I would do different next time is add more sweet potato. It's GREAT--you'll LOVE it!!
Best soup ever!!!!
I wouldn't change a thing about this recipe. The best soup I have ever made.
Really good soup--super easy to put together! Someone fixed this at school during conference nights, and I didn't get any, it was gone so fast--a coworker made it last week and I had a bite of it! I served it with cornbread, and used organic natural creamy peanut butter, so it wasn't quite so sweet. The spice of the medium salsa and one jalapeno was just right. I just crumbled up my cornbread and mixed it in; it thickened my bowl of soup nicely. I'll make this again!
This was a very flavorful soup that was enhanced but not overpowered by the PB and a terrific recipe to make with easy substitutions from your pantry. I would never use a canned soup as an ingredient when I make a homemade recipe (well, except for the chicken broth)... so I left it out and added about 1/4 cup each of the bean juice, some tomato juice and some water. I didn't have a jalepeno, but a 1/2 tsp of cayenne pepper added just a bit of heat.