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Slow cooker peanut butter soup
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| Slow Cooker Peanut Butter Soup (Yield = 10) Ingredients: | |
| 1 tablespoons | olive oil |
| ¾ lb. | skinless, boneless chicken breast, cooked chopped roughly into bite-sized pieces |
| 1/2 | sweet onion, chopped |
| 1/2 | red bell pepper, sliced |
| 1/2 | yellow bell pepper, sliced |
| 3 cloves | garlic, minced |
| 1 (14 ounce) can | crushed tomatoes |
| 1 | sweet potato, peeled and cut into bite-size pieces |
| 2 | carrots, peeled and cut into ‘coins’ |
| 2 cups | low-sodium organic chicken broth |
| ¼ teaspoon | ground cumin |
| 1/2 teaspoon | chili powder |
| 1/4 teaspoon | cayenne pepper |
| 1/8 teaspoon | ground black pepper |
| 1 cup | crunchy or creamy peanut butter |
| Water, optional to thin soup | |
Directions:
1. Heat the oil in a skillet over medium heat. Add the onion, bell pepper and garlic and cook for about 5 minutes every minute or so. Place the chicken and sauteed vegetables into the slow cooker set on High 6.
2. Add the tomatoes, sweet potato, carrot, chicken broth, cumin, chili powder, cayenne pepper, and black pepper into the slow cooker and mix well. Cook for 6 hours on high or 8 hours on low. If you notice the soup getting to thick, feel free to add a bit of water.
3. When about an hour remains on the slow cooker clock, add in the peanut butter and stir very well. Serve warm.
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