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:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 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
  • 13 cup peanut butter
  • salt and black pepper

Directions

  1. Heat oil and butter in a large Dutch oven over medium-high heat.
  2. Add in both potatoes onion, garlic, red bell pepper, jalapeno pepper and cumin; saute for about 5-6 minutes.
  3. Add in chicken, salsa, cumin, chicken broth and black beans; simmer for about 25-30 minutes.
  4. Add in peanut butter, season with salt and pepper to taste cook stirring for 3 minutes.

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