African Chicken-Peanut Soup

It has been SO cold the past few days that I've been craving some warm and yummy soup (it all goes back to food, doesn't it?). This is one of my favorite soup recipes. Admittedly, it's the strangest ingredient list and there are several things that might make you say, "yuck", but give it a try! I am a huge wimp with spicy foods and was tempted to take out some of the ingredients (I just don't do jalapeno peppers), but leave it all in. You will love it! As a bonus, it's actually healthy (I got it from Cooking Light). Although the Fritos I usually eat with it probably negate some of the health factor, as does the extra dollop of peanut butter I throw in (healthy fats, right?). Anyhow, here it is...enjoy!!

African Chicken-Peanut Soup

1 tsp. olive oil (I added this to saute with, because cooking spray makes your pans gunky)
1 1/2 cups peeled and cubed sweet potato
1/2 cup chopped onion
1/2 cup diced red bell pepper
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 cups cooked and chopped chicken breast
1 cup bottled salsa
1/2 tsp. cumin
2 cans fat-free, less sodium chicken broth
2 cans Healthy Choice chicken and rice soup (or Campbells Healthy Request chicken and rice soup)
1 can black beans, drained
1/3 cup creamy peanut butter

Heat oil in a Dutch oven until hot. Saute sweet potato, onion, bell pepper, garlic and jalapeno for 5 minutes. Stir in chicken and next 5 ingredients; bring to a boil. Reduce heat and simmer for 10 minutes. Stir in peanut butter and heat for 2 more minutes.

1 cup= 188 calories, 5.9 grams of fat, 3.4 grams of fiber, and 19.3 carbs.