Peanut Chicken Soup

A lot of people asked me for this recipe when I mentioned it on facebook...so here it is. It's from The Reader's Digest Magic Foods book--thanks Becky for lending it to me! There are lots of yummy healthy recipes in it.

This soup was SUCH a hit at our house. We couldn't get enough of it--SO YUMMY.

Peanut Chicken Soup

2 tsp canola oil
1 c. chopped onion (1 med.)
3 garlic cloves, minced
1 T curry powder
2 cans (14 oz. each) chicken broth
1 can (14 oz.) diced tomatoes
1 small sweet potato peeled and cut into 1/2 inch pieces (2 cups)
1 pound boneless skinless chicken breasts, trimmed and cut into 1/2-inch pieces
1/3 c natural-style peanut butter
1/3 c chopped fresh cilantro
2 T lime juice
dash of hot pepper sauce (like Red Hot or Tabasco)

1. Heat oil in soup pot over med-high heat. Add onion and cook until softened (2-3 mins). Add garlic and curry. Cook, stirring, until fragrant (20 seconds). Add broth, tomatoes, sweet potato and bring to a simmer. Reduce heat to med-low, cover, and simmer 10 mins.

2. Add chicken, cover, and simmer until sweet potatoes are tender and the chicken is cooked through, about 10 mins. Add PB and stir until blended into soup. Stir in cilantro, lime juice, and hot sauce. One serving is 1 cup. The soup will keep, covered, in fridge for up to 2 days.

(per serving 175 calories, 14 g protein, 14 g carbs, 3 g fiber, 7 g total fat, 1 g sat. fat, 21 mg cholest., 406 mg sodium with red sodium tomatoes).

Alterations: I broiled the chicken until it was mostly cooked first and added the chicken after the sweet potatoes were tender. Also, I used red. fat peanut butter (which has more sugar) and I doubled the peanut butter.