African Chicken Peanut Soup

My first recipe isn't from SNAP. I was going to use just those recipes, but there are just so many great recipes out there. I made this soup for my MAC/NAP participants last night. Everyone enjoyed it, even the 93 year old volunteer, though she initially thought it was too spicy. The salsa and cumin could be left out and it would still taste great. I used canned chicken because it's easier, but left over chicken would be great. Many people commented that they could not find the peanuts. It only uses creamy peanut butter, but peanuts added would be good or used as a garnish. This recipe makes 10 one cup servings and would most likely freeze very well.

African Chicken Peanut Soup

1 1/2 cups cubed peeled sweet potato
1/2 cup chopped onion
1/2 cup diced green or red bell pepper
2 garlic cloves minced or 1/2 tsp garlic powder
2 cups chopped cooked chicken breasts
1 cup salsa
1/2 tsp ground cumin
1 (16 oz) cans fat free, low sodium chicken broth
1 (15 oz) cans low sodium chicken with rice soup, undiluted
1 (15 oz) can black beans drained
1/3 cup creamy peanut butter

Place a large pan coated with cooking spray over medium heat until hot. Add sweet potato, onion, bell pepper, garlic and saute 5 minutes. Stir in chicken and the next 5 ingredients (chicken through beans) and bring to boil. Reduce heat and simmer for 10 minutes. Add peanut butter. Stir with a whisk and cook 2 more minutes.

10 one cup servings: calories 274; sodium 437 mg; fat 8.6g; carb 23.3g

It cost about $17.00 for the ingredients (yep, I lost my receipt already, my sisterfriends will understand) so it would be about $1.70 per serving.