African Chicken-Peanut Soup

This recipe gives a traditional African dish some American appeal.

Yield: 11 servings (serving size: 1 cup)

Ingredients

• Cooking spray
• 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

Preparation

Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.

Nutritional Information

Calories:

188 (28% from fat)

Fat:

5.9g (sat 1.3g,mono 2.4g,poly 1.6g)

Protein:

15.2g

Carbohydrate:

19.3g

Fiber:

3.4g

Cholesterol:

21mg

Iron:

1.4mg

Sodium:

556mg

Calcium:

35mg