African Chicken Peanut Soup

contributed by Jan Margheim

2 sweet potatoes peeled and cubed
1 medium onion, chopped
1 red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 cups chopped cooked chicken
1 cup bottled salsa
½ tsp ground cumin
8 cups chicken broth
2 cups cooked brown rice
1 (15 oz )black beans, drained and rinsed
1/3 cup creamy peanut butter

Place a large Dutch oven coated with cooking spray over medium high heat until hot. Add sweep potato, onion, bell pepper, garlic and jalapeno; sauté 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk, cook 2 minutes.

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