African Chicken-Peanut Soup

African Chicken-Peanut Soup
Adapted by BumbleBeeBoogie

1 tablespoon vegetable oil
1-1/2 cups cubed peeled sweet potato
1/2 cup chopped onion
1/2 cup diced red bell pepper
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups chopped cooked chicken breast (about 8 ounces)
1 cup bottled salsa
1/2 teaspoon ground cumin
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 (15-ounce) cans Healthy Choice Chicken With Rice Soup or any less-sodium chicken-and-rice soup, undiluted
1 (15-ounce) can black beans, drained
1/3 cup creamy peanut butter

Add the oil to a large heavy pot, heat over medium-high heat until hot. Add the sweet potato, onion, bell pepper, garlic, and jalapeño and sauté for 5 minutes.

Stir in the chicken, salsa, cumin, chicken broth and beans and bring to a boil. Reduce the heat and simmer for 10 minutes.

Whisk in the peanut butter until thoroughly blended; and cook for 2 minutes.

Cover the pot and keep the soup warm until ready to serve.