African Peanut Soup



  • 1 tbsp peanut oil
  • 1.25 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 green pepper, seeded, diced
  • 3 jalapeno peppers, seeded, membranes removed and minced
  • 3 large cloves garlic, chopped
  • 2.5 tbsp curry powder
  • Salt and freshly ground black pepper to taste
  • 2 28oz can fire roasted diced tomatoes
  • 4 cups chicken broth
  • 1 medium red garnet yam or sweet potato, peeled, diced
  • 3/4 cup CB’s Nuts Creamunchy Peanut Butter


Heat oil in a heavy 6-quart saucepan over medium heat. Add chicken and brown. Remove chicken from pan and set aside. Add onion, carrots and both types of peppers and cook for 8 minutes. Add garlic and cook for 2 minutes. Make a well in center and add curry powder and peanut butter. Cook until fragrant, about 2 minutes. Add salt, pepper, tomatoes, broth, and yams. Stir to combine. Return chicken to pan along with juices in bowl. Bring to a boil, then reduce heat and simmer for 45 minutes. Optional garnishes: chopped tomato, cilantro, scallions, chopped CB’s Barrel Roasted Peanuts, plain yogurt or sour cream.