Peanutty Chicken Soup

1. 1

   In a Dutch oven, brown chicken in 2 tablespoons oil; drain. Brush chicken with soy sauce; sprinkle with salt. Add water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear.

2. 2

   Meanwhile, in a food processor, combine the tomatoes, red peppers and onion. Cover and process until blended.

3. 3

   In a large saucepan, heat remaining oil over medium heat; add tomato mixture. Bring to a boil. Reduce heat; cook and stir for 5-7 minutes or until thickened. Remove from the heat; stir in peanut butter until blended. Add to the chicken; heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.