African Style Chicken Peanut Soup With Potatoes

This soup is absolutely delicious, it's habit-forming! so I strongly suggest to triple the recipe and freeze some, this soup freezes excellent! You can adjust all ingredients to taste slightly.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1  medium sweet potato (cut into about 1-inch cubes or a little larger)
• 1  large russet potato (peeled and cut into cubes)
• 1  large onion, chopped
• 2  tablespoons  fresh minced garlic (or to taste)
• 1  small red bell pepper, seeded and finely chopped
• 2  small  jalapeno peppers, seeded and finely chopped
• 2 -4  teaspoons cumin
• 2  tablespoons  vegetable oil (use more if desired)
• 1  tablespoon butter (or use all oil)
• 2  cups  cooked chicken, chopped
• 1 -2  cup  prepared salsa (mild or spicy)
• 5  cups chicken broth
• 1 (15 ounce) can black beans, drained
• 1⁄3 cup peanut butter
•  salt and black pepper

Directions

1. Heat oil and butter in a large Dutch oven over medium-high heat.
2. Add in both potatoes onion, garlic, red bell pepper, jalapeno pepper and cumin; saute for about 5-6 minutes.
3. Add in chicken, salsa, cumin, chicken broth and black beans; simmer for about 25-30 minutes.
4. Add in peanut butter, season with salt and pepper to taste cook stirring for 3 minutes.