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Hearty Chicken-Peanut Soup
2 tsp. vegetable oil
3 cloves garlic, minced
1 small onion, chopped
1 jalapeno pepper, seeded and minced
1/2 red bell pepper, diced
2 cans condensed chicken and wild rice soup (10oz each), undiluted
1 can (19oz) black beans, drained and rinsed (about 2 cups)
5 cups reduced-sodium chicken broth
2 cups water
2 cups chopped cooked chicken breast
1 1/2 cups diced peeled sweet potatoes
1 cup salsa
1 tsp. ground cumin
1/3 cup creamy peanut butter
12 servings
In a large saucepan, heat oil over medium-high heat.
Saute garlic, onion, jalapeno, and red pepper until tender, about 5 minutes.
Add chicken and wild rice soup, black beans, broth, water, chicken, sweet potatoes, salsa and cumin.
Bring to a boil, reduce heat, cover, and simmer for about 10 minutes.
Using a whisk, stir in peanut butter.
Simmer for 5 minutes or until potatoes are soft.
2 tsp. vegetable oil
3 cloves garlic, minced
1 small onion, chopped
1 jalapeno pepper, seeded and minced
1/2 red bell pepper, diced
2 cans condensed chicken and wild rice soup (10oz each), undiluted
1 can (19oz) black beans, drained and rinsed (about 2 cups)
5 cups reduced-sodium chicken broth
2 cups water
2 cups chopped cooked chicken breast
1 1/2 cups diced peeled sweet potatoes
1 cup salsa
1 tsp. ground cumin
1/3 cup creamy peanut butter
12 servings
In a large saucepan, heat oil over medium-high heat.
Saute garlic, onion, jalapeno, and red pepper until tender, about 5 minutes.
Add chicken and wild rice soup, black beans, broth, water, chicken, sweet potatoes, salsa and cumin.
Bring to a boil, reduce heat, cover, and simmer for about 10 minutes.
Using a whisk, stir in peanut butter.
Simmer for 5 minutes or until potatoes are soft.
