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West African Peanut Soup with Chicken
By replacing the peanut butter called for in this recipe with PB2, we’ve cut down the fat so you can have your carbs instead!
Ingredients:
2 lb boneless, skinless chicken breast, cubed
1 onion, diced
3-4 cloves garlic, minced
1-inch piece of ginger, minced
1 sweet potato, peeled and diced (or 1 can sweet potato puree)
6 large tomatoes, cut into chunks (or 2 cans diced tomatoes)
8 oz dark green, leafy green (kale, chard, etc)
1 Tb coconut or MCT oil
1/2 c PB2
1 tsp each cayenne pepper, salt, black pepper
6 c chicken stock or water
1. Heat oil in pot over medium heat. Add onion, ginger, and garlic, and saute 2-3 minutes.
2. Add chicken and saute for 5 more minutes, until slightly browned.
3. Add sweet potato, tomato, stock, PB2 and seasonings. Stir gently to combine.
4. Cook on medium-low heat, stirring occasionally, for 10-15 minutes, until chicken and potato are cooked through.
5. Remove from heat, add greens and any other desired seasonings to taste.
6. Serve immediately, or store for up to 3 days.
