Spicy Mexican Peanut Soup
Contributed by: NAPSA
A Soup with Attitude (NAPSI) - Cold winter
evenings beg for a bowl of hearty soup. So when you're craving something warm and satisfying,
cook up a batch of Spicy Mexican Peanut Soup.
Be prepared-this is not your classic peanut soup. This is soup with attitude! Zesty green chilies,
spicy crushed red pepper flakes, tangy tomatoes and chunks of chicken all harmonize together in a
creamy base with the distinctive, yet subtle flavor of peanut butter. Rich and comforting, it will leave you feeling satisfied for hours and needs only a simple green salad and warm bread to round out the meal. And when you make it, why not cook three batches - one for now, one for the freezer and one to share?
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped cooked chicken
- 2 cans (14 1/2 ounces each) peeled, diced tomatoes with green chilies
- 1/2 cup creamy or crunchy peanut butter
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 cup buttermilk
- 2 tablespoons chopped cilantro or parsley
- 1/4 cup chopped peanuts
Heat oil in large saucepan over medium heat. Add onion and garlic; saut until onion is transparent.
Add chicken, tomatoes, peanut butter, salt and red pepper flakes. Heat, stirring occasionally, until
peanut butter is melted. Blend in buttermilk and cook until heated through. Stir in cilantro or
To serve, ladle soup in bowls and garnish with cilantro and chopped peanuts.
Serving Size: Makes 4-1 1/2 cup servings