19 March 2010

Peanut chicken soup for the soul

This is a recipe Mutti sent me earlier this year, having been given it from Sharon, a lovely lady she has met since moving to Texas.  At first glance I was a bit dubious - peanut butter?  But she assured me that it was amazing.  So last night I threw my (as it turned out, misguided) preconceptions to the wind and cooked up a pot of this tasty tasty soup.  

The soup started off relatively clear and broth like, but with the addition of the peanut butter became wonderfully creamy.  I can't wait to make it again.  It would be ideal also if you're vegetarian, or have vegetarian friends coming for dinner, as one could easily leave out the chicken, and throw in an extra couple of kumara.  Bada bing, bada boom.  

So thanks, Mum, your soup recipe is AWESOME!!  Watch this space for her crunchy chicken casserole, coming to a kitchen near you soon!  xx A 

Heart-warming, taste-tingling, soulful soup from Mutti

2 tbsp olive oil
2 onions, chopped
1 capsicum, chopped
4 cloves garlic, crushed
3 chicken breasts, cut into bite-size pieces
several fresh tomatoes, quartered (or 1 tin)
1 jar tomato salsa
2 L (8 cups) stock (I use half vegetable, half chicken)
1 tsp cumin
1/4 tsp chilli flakes or powder
few good grinds black pepper
2 kumara, chopped
1 tin black beans
1/2 cup brown rice
2/3 cup crunchy peanut butter 

  1. Heat oil in large stock pot, gently fry the onions and capsicum until lightly coloured.  Add garlic.   
  2. Add everything from chicken to black beans, bring to the boil, then turn to lower heat and simmer for 30 minutes.
  3. Add rice and peanut butter, simmer for further 30 minutes.
  4. Serve hot either as is, or with fresh crusty bread or toast.  It'll easily serve 8 people. 
Sooooo tasty - just make sure you let people add their own salt.  No salt whatsoever needs to be added during cooking, as generally stock is already very salty.  If you're using fresh stock, you may need to add a little salt, but err on the side of caution.  

PS: The photo has nothing to do with cooking, whatsoever.  I just found it amongst my folders and remembered how fun disc golf is.  


  1. It surely is a wonderful soup/meal and you are so right that by leaving the chicken out, all tastes are catered for. I will be making this again next week as it was great to have in the fridge for those 'meals on the run' or when I am just too tired to want to be bothered cooking. Enjoy. :-)

  2. Hey missy, love the background on the blog! Very classy! Great blog and one day i will be motivated enough to try one of your tasty recipes but until then, i will be content with reading about your experience with them!! (ps. never played disc golf but watever it is looks super fun!) xx kat