african peanut soup--spicier?

[mightyh]

Here's a question for all your african chicken peanut soup lovers... many of the people who loved this recipe said they made it spicier... what did you use to do so? Hotter salsa? More cumin? A dash of red pepper flakes?

Also, does anyone know if it freezes well?

[Beth H]

Yes, it does freeze well. I froze quite a bit of it this winter and enjoyed it numerous times.
As for making it spicier, I used a spicy salsa and increased the amount of the jalepeno pepper. I also increased garlic from 1 to 3 cloves.

[Britin]

This sounds really good. I am sure that I would love this recipe since I am hooked on this West African Peanut Soup that they serve at our favorite lunch spot at work. The problem is that I am sooo very sure that their recipe is anything but light.

Could you please tell me where I can find this recipe? I have CL from the past two years, and then this current year. If it goes beyond that, could someone please post it.

Thank you very much.

[mightyh]

Here's the recipe for African Chicken Peanut Soup that you requested. Enjoy!
African Chicken-Peanut Soup

Vegetable cooking spray
3/4 cup sweet potato -- peeled and cubed
1/4 cup onion -- chopped
1/4 cup red bell pepper -- chopped
1 medium garlic clove -- minced
1/2 medium jalapeno chile pepper -- seeded and minced
1 cup cooked chicken breast halves -- chopped
1/2 cup bottled salsa
1/4 teaspoon ground cumin
1 16 ounce can chicken broth
1 15 ounce can Healthy Choice chicken with Rice soup -- undiluted
1/2 15 ounce black beans, canned -- drained
3 tablespoons creamy peanut butter

1. Place a large Dutch oven coated with cooking spray over medium high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeno; saute 5 minutes.

2. 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.
Notes: Best if made a day (or a few hours) ahead of serving time.
Yield: 6 servings of 1 cup each
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Per serving: 215 Calories (kcal); 8g Total Fat; (34% calories from fat); 17g Protein; 16g Carbohydrate; 28mg Cholesterol; 681mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates