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).
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!