Wild African Chicken Peanut Butter Soup

Natalie Yarbrough, Minnetonka, MN
2024 Wild Rice Recipe Contest Finalist

1 large each, diced: white onion and red bell pepper
2 tbsp canola oil
4 cloves garlic, minced
1 tbsp minced fresh ginger
1 jalapeño, seeded and finely diced
½ cup tomato paste
½ tsp ground black pepper
1 tsp salt
5 cups chicken stock
1 large sweet potato, peeled and cut into ½" cubes
1½ cups shredded carrots
2 tbsp honey
1 cup peanut butter
1 can (14 oz) coconut milk
2½ cups cooked wild rice
8 oz Just Bare® Boneless Skinless Chicken Breast Fillets, cooked and shredded
chopped peanuts, lime juice, sour cream, and cilantro, garnish

In large saucepan, sauté onion and bell pepper in oil, 4 minutes. Add garlic, ginger, and jalapeño; sauté 2 minutes. Add tomato paste, black pepper, salt, stock, sweet potato, carrots, honey, and peanut butter. Bring to a boil; stir until well blended. Reduce heat; simmer until sweet potato is tender. Add coconut milk, wild rice, and chicken; heat through. Serve warm; garnish.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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