African Peanut Chicken Soup

This Americanized version of a traditional African soup has some ingredients you wouldn’t normally think of putting
together, but the outcome is surprisingly good!  A sprinkle of chopped peanuts on top would taste great too.

• Nonstick cooking spray 
• 1 1/2 cups peeled cubed sweet potato 
• 1/2 cup chopped onion 
• 1/2 cup diced red bell pepper 
• 1 jalapeno pepper (seeds and ribs removed), minced 
• 1/4 teaspoon garlic powder 
• 2 cups (about 8 ounces) chopped cooked chicken breast  
• 1 cup bottled salsa 
• 1/2 teaspoon ground cumin 
• 2 (16-ounce) cans fat-free, less sodium chicken broth 
• 2 (15-ounce) cans less sodium chicken and rice soup 
• 1 (15-ounce) can black beans, drained and rinsed 
• 1/3 cup creamy peanut butter 

Place a large soup pot over medium-high heat until hot.  Coat with cooking spray.  Add sweet potato, onion, bell
pepper, jalapeno and garlic powder; 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.