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African Chicken-Peanut Soup



A few months ago a cute friend and neighbor, Heather H. stopped by with a big container of soup for our family (swapping favors).  We ate (possibly lapped) it up in a heartbeat.  Heather graciously emailed me the recipe and I made it again before I started in on the whole gluten-free dealio.  So, as much as I hate to, I'm going to have to tweak it a bit... always been a "tweaker" but there are just some things you are very sorry to change.

Anyway, below is Heather's recipe and while I'm in Utah this weekend, I think I'll make the tweaked version for my family and edit it in later (will have to see how it turns out).

African Chicken-Peanut Soup
From the kitchen of Heather H.
Makes 11 - 1 cup servings

Ingredients:
Cooking spray (I use about 1 T. oil)
1 1/2 c. peeled, cubed sweet potato
1/2 c. chopped onion
1/2 c. diced red bell pepper
1 jalapeno pepper, seeded and minced
2 garlic cloves
2 c. cooked and cubed chicken breasts
1 c. salsa
1/2 t. ground cumin
32 oz. chicken stock (broth)
2 - 15 oz. cans chicken and rice soup
1 can black beans
1/3 c. creamy peanut butter

Directions:
Heat the oil (or spray) in a large Dutch oven or pot over medium-high heat until hot.  Add sweet potatoes, onion, peppers and garlic; saute 5 minutes.  Stir in chicken and next 5 ingredients; bring to a boil.  Reduce heat; simmer 10 minutes.  Add peanut butter, stirring with a whisk; cook 2 minutes.  Serve and enjoy.

*Tweakers:
Instead of the 2 cans of chicken and rice soup, I added 1 1/2 c. cooked brown rice, 14 more oz. of chicken stock, 1 carrot, peeled and chopped and 1 stalk of celery, chopped.  Tasted great! 







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