Piping Hot Peanut Butter Soup

• 1 tablespoon canola oil
• 1 small onion, cut into 1/4-inch dice (1 cup)
• 1 medium red or orange bell pepper, cut into 1/4-inch dice (1 1/2 cups)
• 2 cloves garlic, minced
• 1 32-ounce carton all-natural chicken broth
• 15-ounce can tomato sauce
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon celery salt or kosher salt
• 1/8 teaspoon black pepper
• 1 cup coarsely chopped cooked chicken (6 ounces)
• 3/4 cup instant brown rice
• 2/3 cup creamy peanut butter
• Roasted peanuts, chopped, optional

1. Heat the oil in a large Dutch oven or saucepan over medium heat.
2. Add the onion and cook, stirring frequently, until softened, about 7 minutes.
3. Raise the heat to medium-high, add the bell pepper and garlic and cook, stirring frequently, until the peppers soften, an additional 5 minutes.
4. Stir in the broth, tomato sauce, curry powder, cumin, chili powder, cinnamon, celery salt, and pepper.
5. Cover, raise the heat, and bring to a boil.
6. Reduce the heat and simmer, covered, until the flavors meld, about 45 minutes.
7. Add the chicken, rice, and peanut butter and stir well until the peanut butter melts into the soup.
8. Cover, return to a simmer, and cook until the rice is tender, about 10 minutes.
9. Top each serving with peanuts as desired.

canola oil, onion, red, garlic, chicken broth, tomato sauce, curry powder, ground cumin, chili powder, ground cinnamon, celery salt, black pepper, chicken, instant brown rice, peanut butter, peanuts

Taken from www.cookstr.com/recipes/piping-hot-peanut-butter-soup (may not work)