This soup is one of my favorites for many reasons, mostly that it's good, quick, and easy. If you have little geeks, prep the veggies while they nap, then throw together dinner about 20 minutes before you're ready to eat. From the ingredients, you might expect this to be spicy, but the peanut calms it down and makes it easy for all the geeks to enjoy. Baby geeks can have sweet potato chunks. ;)
It should be noted that I rarely (if ever) measure the veggies. I just put them in the pot. I put how many of each veggie I use in parenthesis.
1 1/2 cups cubed peeled sweet potato (I like a little more, so I usually do 3 sweet potatoes)
1/2 cup chopped onion (1 small)
1/2 cup diced red bell pepper (1 pepper)
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 cups chopped cooked chicken breast (1 large breast)
1 cup bottled salsa
1/2 tsp cumin
2 (16-oz) cans fat-free, less-sodium chicken broth (4 cups)
2 (15-oz) cans low-sodium chicken & rice soup (I use Healthy Choice)
1 (15-oz) can black beans, drained
1/3 cup creamy peanut butter
Place large dutch oven coated with cookign spray over medium-high heat until hot. Add vegetables and saute 5 minutes. Stir in chicken and next 5 ingredients (through the beans). Bring to a boil. Reduce heat and simmer for 10 minutes.
Add peanut butter, stirring with a whisk, and cook 2 minutes.
I know it sounds weird, but it's REALLY filling and good--perfect for a fall or winter night.
You can alter the vegetables as suits you (although you really should leave the sweet potato and red bell pepper). I've tossed in a can of corn, extra carrots (in addition to the carrots in the pre-made soup), extra celery--whatever you have that you need to use.
Vegetarian option: throw in some extra sweet potato, use veggie & rice soup and vegetable broth. You could also use tofu in place of the chicken if you like.
Yield: 11 1-cup servings
From Cooking Light