Low Gl Peanut Chicken Soup

• 2 teaspoons canola oil
• 1 cup onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 2 cups reduced-sodium chicken broth
• 1 (14 ounce) can diced tomatoes
• 1 small sweet potato, peeled and cut into 1/2 inch pieces (2 cups)
• 1 lb boneless skinless chicken breast, timmed and cut into 1/2 inch pieces
• 13 cup natural-style peanut butter
• 13 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 dash hot pepper sauce (such as tabasco)

1. Heat the oil in a 4-6 quart dutch oven or soup pot over medium high heat.
2. Add the onion and cook, stirring often, until softened, 2 to 3 minutes.
3. Add the garlic and curry power; cook, stirring until fragrant about 2-3 minutes.
4. Add the broth, tomatoes, and sweet potato and bring to a simmer.
5. Reduce heat to medium low cover and simmer for 10 minutes.
6. Add the chicken, cover and simmer until the sweet potatoes are tender and the chicken is cooked through, about 10 minutes.
7. Add the peanut butter and stir until blended into the soup.
8. Stir in the cilantro, lime juice and hot sauce.

canola oil, onion, garlic, curry powder, chicken broth, tomatoes, sweet potato, chicken, naturalstyle peanut butter, fresh cilantro, lime juice, pepper

Taken from www.food.com/recipe/low-gl-peanut-chicken-soup-289592 (may not work)