Soup Swap, Round 2

It’s that time again: let the soup swapping begin!  This soup was easy as a lick to make, and the nuttiness complements the slight spice to a tee.  I would be tempted to add even more vegetables to the mix next time just to up the nutrition factor, but to be honest, it was pretty good as is.  I had my first bowl of leftovers yesterday and was tempted to lick the bowl once I had finished!


Amy's butternut squash soup was a perfect complement to this soup. With squash, apples, garlic, and cloves, it's the ideal fall meal.


Side note: Clearly, I'm better at cooking the food than photographing it. This, I will work on. Promise.

Peanut Chicken Stew
Adapted from The Other Side of Fifty

1 1/2 Tbsp olive oil
1 leek, white and light green parts only, well cleaned and diced
4 stalks of celery, diced
2 carrots, diced
1 anaheim chili pepper, seeded and diced
1-2 jalapeno peppers, seeded and diced (how hot do you like it?)
kosher salt
pepper
2 cloves of garlic, minced
1 tsp cumin
1 quart chicken stock
1 cup bottled/jarred salsa
1 1/2 lbs sweet potato, peeled and small cubed
3 cups (about 12 ounces) seasoned, cooked chicken breast meat, diced
1 (15 ounce) can of cannellini beans, drained and rinsed
1/3 cup creamy peanut butter

Heat oil in a large soup pot. Add the leeks, celery, carrots, and peppers, season with salt and pepper and saute for 6-7 minutes. Add the garlic and cumin and saute for another minute or two.

Add the chicken stock, salsa and sweet potatoes and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until sweet potatoes are fork tender. Add the chicken and beans and simmer for another 5 minutes.

Whisk in the peanut butter until it is melted and stew is creamy. Simmer for another minute or two.