Chicken Peanut Soup

• 4 cups chicken broth
• 1-1/2 pounds boneless chicken breasts
• 2 red potatoes with skin, cut into small cubes
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red or green chile, with seeds, finely chopped
• 1/2 green bell pepper, seeded and finely chopped
• 1/2 cup chunky peanut butter
• salt and pepper
• 1 lime

In a medium pot, cover the chicken broth and bring to a boil. Add the chicken and potatoes. Cover and simmer over medium-low heat until the potatoes are tender and the chicken is just cooked through, about 25 minutes.

Meanwhile, in a stockpot, heat the olive oil over medium heat. Add the onion, chile and bell pepper and cook until softened, about 10 minutes.

Remove the chicken breasts from the broth and shred the meat; set aside.

Pour 1/4 of the broth into the stockpot. In a blender, puree the rest of the broth and all of the potatoes. Pour the mixture into the stockpot and stir in the peanut butter until combined. Add the shredded chicken. Stir in a little water to thin the soup if desired. Heat gently. Season with salt, pepper and lime juice to taste.

• source: Everyday with Rachel Ray mag
• keywords: soup, poultry, favorite
• ratings: Liz-?, Tom-9, Kyle-9, Skylar-7
• time: 75 minutes