I have made many unusual foods over the years, but this soup has to be one of the most unusual recipes I have ever made. When I first saw a version of this recipe I thought..YUM, I must try that. Then, the more I started thinking about it I thought it could be a little strange for my family’s liking. Knowing my love for peanut butter however, I was willing to give it a try. I have been sick the past couple days (bring on the winter colds!) and all I wanted for dinner was a warm, spicy soup. This soup hit the spot!! I told my husband that I wouldn’t feel badly if he had to go get a hamburger once we put the kids to bed if he was still hungry. Needless to say, two large bowls of soup later, he never went to McDonalds! Surprisingly this soup was a hit with my husband and three out of my four small children. Now..I do have to say my children have crazy taste buds like me, and are willing to eat nearly everything, but even they loved this soup.

I had leftover Macaroni Grill Bread from dinner a few nights ago and so I toasted that with butter and served with this soup. This soup was strangely delicious!! I loved the spicyness of the soup, the creaminess of the evaporated milk, and the smoothness from the peanut butter. The peanut butter gave this soup such a different flavor. Almost Thai-like, but different because of the tomato spice. I can’t describe it, but if you are up to the taste-bud challenge, give this delicious soup a try!! Other than chopping the vegetables, this soup really came together quite quickly.

African Chicken Potato Soup
Ingredients
  1. 2 T. olive oil
  2. 2 onions, chopped
  3. 1 red or green bell pepper, chopped
  4. 2 large sweet potatoes, red or russet potatoes (I used 1 large sweet potato and 3 small red potatoes)
  5. 2-3 chicken breasts, cut into cubes (or use 2-3 c. of precooked chicken)
  6. 2 garlic cloves, minced
  7. 1/2 inch fresh ginger, minced or grated
  8. 1 can diced tomatoes
  9. 1 jar (16oz.) salsa (if you like heat, use hot salsa)
  10. 6 c. chicken broth (or 6 c. water + 6 t. chicken base or bouillon)
  11. 1 can evaporated milk
  12. 2 T. brown sugar (optional--I liked a layer of sweetness to my soup)
  13. 1 t. chili powder
  14. Salt and pepper to taste
  15. 1/2 c. crunchy or smooth peanut butter
  16. 1/2 c. uncooked brown or white rice
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Instructions
  1. 1. Heat oil in a large stock pot over medium high heat. Cook onions, chicken cubes, potatoes/sweet potatoes, and bell peppers until lightly browned and tender, stirring in garlic and ginger when almost done to prevent burning. (If using pre-cooked chicken, add the chicken at the end with the rice) Stir in canned tomatoes, salsa, stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 10 minutes.
  2. 2. Stir in rice, cover, and simmer another twenty minutes, or until rice is tender. Stir in peanut butter and milk and mix together until smooth. Serve with crushed peanuts on top (optional)
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The fresh vegetables in this soup I thought were so colorful and beautiful! Saute vegetables in a little olive oil until slightly tender.

With the help of my FAVORITE chicken trick, this soup came together in only 30 minutes. If you have not yet tried this trick to getting chicken dishes on the table in a hurry, you must! It will save you headache and time during those busy weeknights.

Here is another great tip for using fresh ginger in your favorite recipes.