This soup has such a fantastic flavor, and it's uber-easy to make. You can use smooth or chunky peanut butter, though I prefer extra chunky myself.
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- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- ground black pepper, to taste
- 2 teaspoons curry powder
- 1 (14 ounce) can diced tomatoes (undrained)
- 1 3/4 cups chicken broth
- 1/4 cup peanut butter (smooth or chunky, depending on your preference)
- 1 cup hot water
- 1 chicken breast, cooked and shredded
- 2 teaspoons dried cilantro
- 1Cook the onion and black pepper over medium heat in the vegetable oil in a 3-quart pot until the onion is a little yellow, then add the garlic, stirring frequently, until both are golden and softened (total of about five minutes or so).
- 2Add curry powder and cook for another two minutes, stirring frequently (very important, as the curry powder will clump up and burn if you don't).
- 3Add the can of petite diced tomatoes (no draining!), as well as the broth, and simmer uncovered for about five minutes.
- 4Mix the hot water and peanut butter together until smooth, then add to the pot. Toss the shredded chicken and cilantro in, too.
- 5Simmer, uncovered and stirring occasionally, for another five minute or so.
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Nutritional Facts for Senegalese Chicken Soup
Serving Size: 1 (354 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 277.7
- Calories from Fat 172
- Total Fat 19.2 g
- Saturated Fat 3.7 g
- Cholesterol 23.2 mg
- Sodium 649.5 mg
- Total Carbohydrate 13.8 g
- Dietary Fiber 3.1 g
- Sugars 6.7 g
- Protein 15.0 g