African Peanut Chicken Soup

• 2 Tablespoons Peanut Or Vegetable Oil
• 2 whole Onion, Chopped Fine
• 2 whole Large Green Or Red Bell Peppers, Chopped
• 4 cloves Garlic (or To Taste)
• 1 whole Jalapeno, Minced (optional)
• 1 can (28 Oz.) Italian Tomatoes, Undrained
• 8 cups Chicken Stock Or Broth
• 1/4 teaspoons Red Pepper Flakes (or To Taste)
• 1/4 teaspoons Fresh Cracked Black Pepper
• 2 cups Diced, Pre-cooked Chicken
• 1/2 cups Long-grain Rice OR Couscous
• 2/3 cups Creamy Peanut Butter (all Natural Or No Sugar Added Preferred)
• 1 teaspoon Salt, Or To Taste
• 1/2 cups Chopped Peanuts (optional)

1. In a heavy-bottomed soup pot, cook the onions, bell peppers, garlic, and jalapenos (if using) in the oil over moderate heat, stirring, until the onions just begin to brown.
2. Add the tomatoes with the juice, the stock, 1/4 teaspoon red pepper flakes, and black pepper. Simmer the soup uncovered for 1 hour.
3. If using rice, add the rice and the chicken and simmer the soup for 10 to 15 minutes or until the rice is tender.
4. If using couscous, add the chicken and simmer for 5-10 minutes. Add the couscous and simmer for an additional 5 minutes.
5. Add the peanut butter, stirring until the soup is smooth, and stir in salt to taste and the additional red pepper flakes if desired.
6. Garnish with chopped peanuts.
7. (You can replace peanut butter/chopped nuts with any nut butter/chopped nuts.)
8. Makes about 9 cups, serving 8 to 10.

peanut or, onion, green or, garlic, italian tomatoes, chicken, ubc, ubc, chicken, longgrain rice, peanut butter, salt, peanuts

Taken from tastykitchen.com/recipes/soups/african-peanut-chicken-soup/ (may not work)