African Peanut-Chicken Soup

This is a family favorite. It has become a favorite from people I have passed it on to. Adapted from Cooking Light

• Ready In: 25 mins
• Serves: 11

Ingredients

•  cooking spray
• 1 1⁄2 cups sweet potatoes, cubed peeled
• 1⁄2 cup onion, chopped
• 1⁄2 cup red bell pepper, diced
• 2  garlic cloves, minced
• 1  jalapeno pepper, seeded and minced
• 2  cups  cooked chicken breasts, chopped (about 8 ounces)
• 1  cup salsa, bottled
• 1⁄2 teaspoon ground cumin
• 2 (16 ounce) cans  reduced-sodium fat-free chicken broth
• 2 (15 ounce) cans  low-fat low-sodium chicken and rice soup
• 1 (15 ounce) can black beans, drained
• 1⁄3 cup creamy peanut butter

Directions

1. Place a large Dutch oven coated with cooking spray over medium-high heat until hot.
2. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes.
3. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes.
4. Add peanut butter, stirring with a whisk; cook 2 minutes.