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:
- 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
- Heat oil and butter in a large Dutch oven over medium-high heat.
- Add in both potatoes onion, garlic, red bell pepper, jalapeno pepper and cumin; saute for about 5-6 minutes.
- Add in chicken, salsa, cumin, chicken broth and black beans; simmer for about 25-30 minutes.
- Add in peanut butter, season with salt and pepper to taste cook stirring for 3 minutes.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
Very delicious African flavors came from the onion, garlic, peanut butter and cumin. My DH liked it even more when he added a teaspoon of Frank's RedHot Cayenne Pepper Sauce (he prefers it to Tobasco) to his bowl. I tasted his and added some to mine, too -- it added a nice balance to the soup. We also served it with a dollop of sour cream. Yummy! Made for Tag-a-thon for Kittencal.1Reply