African Chicken-Peanut Soup Recipe

Vegetable cooking spray
3/4 cup sweet potato -- peeled and cubed
1/4 cup onion -- chopped
1/4 cup red bell pepper -- chopped
1 medium garlic clove -- minced
1/2 medium jalapeno chile pepper -- seeded and minced
1 cup cooked chicken breast halves -- chopped
1/2 cup bottled salsa
1/4 teaspoon ground cumin
1 (16 ounce) can chicken broth
1 (15 ounce) can Healthy Choice chicken with Rice soup -- undiluted
1/2 (15 ounce) black beans, canned -- drained
3 tablespoons creamy peanut butter

Place a large Dutch oven coated with cooking spray over medium high
heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeno;
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.

Best if made a day (or a few hours) ahead of serving time.

Yield: 6 servings of 1 cup each

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