Arican Chicken-Peanut SoupCore/Flex
May 25, 2006 13:28:53 GMT -8
Post by barbogold on May 25, 2006 13:28:53 GMT -8
This is one of my all-time favorite recipes. It tastes naughty but is only 4 points per cup, less if you use more veggies like I do. Enjoy! (from Cooking Light)
Posted from WW Recipe Review
African Chicken-Peanut Soup
1 1/2 cups peeled cubed sweet potato
1/2 cup chopped onion (I use about double)
1/2 cup diced red bell pepper (more is better)
2 cloves garlic, minced (once again, I like more!)
1 jalapeno, seeded and minced (canned is fine)
2 cups cooked cubed chicken breast(bonelss, skinless)
1 cup bottled salsa
1/2 teaspoon ground cumin
2 16 oz cans fat free, reduced sodium chicken broth
*2 15 oz cans Healthy Choice chicken w/ rice soup
1 15 oz can black beans, drained
1/3 peanut butter (the recipe says creamy, but I use crunchy)
Saute sweet potato, onion, bell, garlic, and jalapeno in large dutch oven coated w/ cooking spray for about 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans), bring to a boil. Reduce heat, simmer until ready to serve (at least 10 minutes, but longer is fine.)Before serving, add peanut butter and stir w/ whisk, cook addition 2 minutes. Yields 11 servings, 1 cup/serving.
This soup is even better left over. I hope you all enjoy.
p.s. per cup, 188 cal, 5.9 fat, 3.4 fiber as recipe states
*Use 2 can chicken broth and cooked brown rice and you have
a CORE RECIPE NO COUNT NO MORE or use the rice soup and
count the points for your serving.
Posted from WW Recipe Review
African Chicken-Peanut Soup
1 1/2 cups peeled cubed sweet potato
1/2 cup chopped onion (I use about double)
1/2 cup diced red bell pepper (more is better)
2 cloves garlic, minced (once again, I like more!)
1 jalapeno, seeded and minced (canned is fine)
2 cups cooked cubed chicken breast(bonelss, skinless)
1 cup bottled salsa
1/2 teaspoon ground cumin
2 16 oz cans fat free, reduced sodium chicken broth
*2 15 oz cans Healthy Choice chicken w/ rice soup
1 15 oz can black beans, drained
1/3 peanut butter (the recipe says creamy, but I use crunchy)
Saute sweet potato, onion, bell, garlic, and jalapeno in large dutch oven coated w/ cooking spray for about 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans), bring to a boil. Reduce heat, simmer until ready to serve (at least 10 minutes, but longer is fine.)Before serving, add peanut butter and stir w/ whisk, cook addition 2 minutes. Yields 11 servings, 1 cup/serving.
This soup is even better left over. I hope you all enjoy.
p.s. per cup, 188 cal, 5.9 fat, 3.4 fiber as recipe states
*Use 2 can chicken broth and cooked brown rice and you have
a CORE RECIPE NO COUNT NO MORE or use the rice soup and
count the points for your serving.