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Peanut and Sweet Potato Soup

Cook Time
45 minutes
17 g
Total Fat
15 g
Saturated Fat
16 g
Dietary Fiber
3 g


  • 2 tbsp olive oil
  • 1 cup onion, diced
  • 1 tbsp garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin, ground
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/4 cup red bell peppers, diced
  • 2 cups sweet potatoes, diced
  • 4 cups chicken broth
  • 2 cups chicken, chopped
  • 14 1/2 oz canned tomatoes with juice
  • 1/2 cup creamy organic peanut butter
  • 1 tbsp dry roasted peanuts, chopped
  • 1 tsp cilantro, minced


  1. Slice up chicken and place in a heated saute pan. Leave it slightly undercooked so it doesn't overcook once added the soup.
  2. In a large pot, saute onions, garlic, and seasonings in olive oil. Cook for 5 minutes or until onion is slightly softened.
  3. After 5 minutes, add carrots, celery, bell pepper, and sweet potato. Saute for 2-3 minutes.
  4. Stir in chicken broth, tomatoes, and peanut butter.
  5. Bring to a boil, reduce heat, and simmer for 10 minutes (or until potatoes are tender).
  6. Season with salt and pepper to taste.
  7. Garnish soup with chopped peanuts and cilantro.

Tags: Recipes

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