Southern Peanut Chicken Soup
Prep
10m
Cook
20m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Southern Peanut Chicken Soup
| 2 Tbs peanut or vegetable oil |
| 1 1/2 cup onions, chopped |
| 1 cup celery, chopped |
| 1/2 cup red bell pepper, chopped |
| 3 1/2 cups chicken broth, low sodium |
| 1 14.5 ounce can diced tomatoes |
| 1 cup peanut butter |
| 1/4 tsp salt |
| 1/4 tsp cayenne pepper |
| 2 cup chicken, cooked and cubed |
Southern Peanut Chicken Soup Directions
- Heat oil in a large saucepan over medium heat. Add onions, celery, and bell pepper, and cook until soft, 5 to 7 minutes.
- Add 3 cups of broth and tomatoes. Bring to a simmer, and then reduce the heat to medium-low and simmer gently until the flavors blend, about 5 minutes.
Puree with a stick blender or in an upright blender or food processor (in batches if necessary). - Return soup to pan and stir in peanut butter, salt, cayenne, and chicken. Heat through, 2 to 3 minutes.
Nutrition facts
Serving size 1 cup vegetarian
Per Serving
| Kcal: | 599 kcal |
| Fibers (g): | 6.3g |
| Sodium (mg): | 886mg |
| Carbs: | 23.9g |
| Sugar (g): | 12.5g |
| Fat: | 41.5g |
| Saturated fat (g): | 8.6g |
| Cholesterol: | 54mg |
| Proteins: | 38.7g |
