African Chicken & Peanut Soup

This soup is delish. Over the summer, I cooked it a few times despite the scorching temperatures in Atlanta - hot soup on a hot day, it's that good. Now that it's fall, I envision making it a staple in the rotation. Today, I am making it for a friend, who recently had a baby. It is healthy & yummy, what's not to like?!

The recipe comes from Cooking Light and I follow it almost to the letter except I use chunky peanut butter and a little extra sweet potato.

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 jalapeño pepper, seeded and minced
2 cups chopped cooked chicken breast (I use rotisserie chicken)
1 cup bottled salsa (I use Paul Newman's medium chunky salsa)
1/2 teaspoon ground cumin
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 (15-ounce) cans any less-sodium chicken-and-rice soup, undiluted
1 (15-ounce) can black beans, drained
1/3 cup creamy peanut butter (I like crunchy)

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