I need the recipe for a soup called African peanut and Chicken soup. Help me if you can.?

All I know is that it has peanut butter, rice, chicken, tomatoes and some other vegtables any help will do.





ThanksI need the recipe for a soup called African peanut and Chicken soup. Help me if you can.?
African Peanut Chicken Soup





1-1/2 tablespoons canola oil


2 medium onions, finely chopped (about 1-1/2 cups)


1 large green pepper, seeded,


finely chopped (about 1 cup)


2 cloves garlic, minced or pressed


2 cans (14-1/2-ounce each) chicken broth


1 can (16-ounce) crushed tomatoes


1/4 teaspoon crushed red pepper


1/8 teaspoon black pepper


1/4 cup uncooked converted rice


1 cup diced cooked chicken


1/2 cup smooth peanut butter











In a 4-quart saucepan or Dutch oven, heat oil over medium heat. saut茅 onions, green pepper and garlic until onions begin to brown. Stir in broth, tomatoes, red pepper and black pepper. Simmer, uncovered, over low heat 30 minutes. Add rice and chicken. Simmer 15 to 20 minutes or until rice is tender. Whisk in peanut butter until soup is completely smooth.





Nutrition Information Per Serving:


Calories: 212


Total Fat: 16 g


Saturated Fat: 1 g


Cholesterol: 2 mg


Sodium: 728 mg








African Chicken-Peanut Soup





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 jalape帽o 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/sauce pan coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalape帽o; saut茅 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.


Yield


11 servings (serving size: 1 cup)





Nutritional Information


CALORIES 188(28% from fat); FAT 5.9g (sat 1.3g,mono 2.4g,poly 1.6g); PROTEIN 15.2g; CHOLESTEROL 21mg; CALCIUM 35mg; SODIUM 556mg; FIBER 3.4g; IRON 1.4mg; CARBOHYDRATE 19.3g








I hope these were helpful,Take Care!!! :)I need the recipe for a soup called African peanut and Chicken soup. Help me if you can.?
African Chicken-peanut Soup


Recipe #1203641 rating


This is really quick, but different enough to impress guests (just make sure they're not spice-wimps!)





1 cup diced cooked chicken


2/3 cup diced onions


1 1/2 teaspoons minced garlic


2 tablespoons dark sesame oil


1 1/2 teaspoons curry powder


1/2 teaspoon salt


1/2 teaspoon black pepper


1/2 teaspoon crushed red pepper flakes


3 cups chicken broth


1/4 cup tomato paste


1 cup chopped stewed tomatoes, drained


3 tablespoons chunky peanut butter








In a large pot, saute chicken, onion and garlic in sesame oil for about 10 minutes, until onion is tender.


Add curry powder, salt, pepper, and red pepper flakes and saute 1 minute more.


Add chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well-combined.


Heat until very hot but not boiling.


Serve immediately.
1 cup diced cooked chicken


2/3 cup diced onions


1 1/2 teaspoons minced garlic


2 tablespoons dark sesame oil


1 1/2 teaspoons curry powder


1/2 teaspoon salt


1/2 teaspoon black pepper


1/2 teaspoon crushed red pepper flakes


3 cups chicken broth


1/4 cup tomato paste


1 cup chopped stewed tomatoes, drained


3 tablespoons chunky peanut butter
Peanut Butter Vegetable Chicken Soup


INGREDIENTS





* 8 cups chicken broth


* 2 cups diced, cooked chicken meat


* 1 cup peeled and cubed potatoes


* 1 cup diced carrots


* 1 cup diced zucchini


* 1 cup broccoli florets


* 1 cup canned whole tomatoes, chopped


* 1/2 cup chopped celery


* 1/2 cup chopped onion


* 1/2 cup chopped green bell pepper


* 2 cloves garlic, minced


* 1/2 cup peanut butter


* 1 tablespoon chopped fresh parsley


* salt to taste


* ground black pepper to taste





DIRECTIONS





1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.


2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.


3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.

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