Treat yourself to a healthy, delicious meal with this wonderful African Chicken-Peanut Soup. The colors are brilliant and the flavor is warm and satisfying. It is filling like a stew and the peanutty flavor balances the sharp bite of the jalapeno. Prepare the vegetables ahead of time, pop them in a zip lock bag, then easily throw it all together at your campsite. Cut the sweet potato into small cubes so it will cook more quickly and garnish with a little fresh cilantro. Trust me, your guests will be hovering around your dutch oven begging for more. This recipe was the first runner up in the Cooking Light/Healthy Choice 5 O'Clock Challenge recipe contest. It is from Cooking Light Annual Recipes 2000.
African Chicken-Peanut Soup
1-2 Tablespoons olive oil
1 1/2 cups cubed peeled sweet potato
1/2 cup chopped onion
1/2 cup diced red bell pepper
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups chopped cooked chicken breast (about 8 ounces)
1 cup bottled salsa
1/2 teaspoon ground cumin
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 (15-ounce) cans Healthy Choice Chicken With Rice Soup or any less-sodium chicken-and-rice soup, undiluted
1 (15-ounce) can black beans, drained
1/3 cup creamy peanut butter
Heat sweet potato, onion, bell pepper, garlic, and jalapeno in olive over a full compliment of coals. Saute for 5-10 minutes or until onion is transluscent and garlic is soft.
Stir in chicken and next 6 ingredients (chicken through beans). Cover and place 20-24 coals on lid or as many coals as you think you need to bring the soup to a boil. Simmer for 30 minutes.
Add peanut butter, stirring with a whisk; cook 2 minutes. Serves 6-8.
|Saute vegetables over high heat for 5-10 minutes|
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