African Chicken Peanut Soup

–Adapted from a Cooking Light recipe shared with us by Debbie C.

I’m just amazed at how versatile basic ingredients can be! By changing a few of the spices, basic beans and rice become something reminiscent of African cuisine?! I wasn’t sure how the kiddos would react to this one. Surprisingly, both Picky Boy and Little Girl ate it without complaining!

Yield: 11 cups

  • 1/2 cup navy bean flour
  • 1/3 cup wheat flour
  • 2 tablespoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 tablespoon nonfat dry milk powder
  • 6 1/2 cups water
  • 1 cup salsa
  • 8 teaspoons chicken bouillon
  • 1/3 cup peanut butter
  • 13 ounces canned chicken, undrained
  • 1 1/2 cups cooked black beans
  • 1 small jar pimientos
  • 3 cups cooked rice
  1. Combine bean flour, wheat flour, onion and garlic powders, cumin and dry milk in a large pot.
  2. Whisk in water.
  3. Cook on high (whisking the whole time) until mixture reaches a bowl.
  4. Turn down heat and stir in salsa, bouillon and peanut butter. Whisk until smooth.
  5. Stir in drained chicken, black beans, pimientos and rice.
  6. Heat through (about 5 minutes) and serve!

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