Skinny Thai Peanut Chicken Soup

By ShoDav

Ingredients

• 1 1/4 cups yellow onions, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1/2 cup red bell peppers, diced
• Cooking spray, I like olive oil cooking spray
• 1 tablespoon garlic, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon red pepper flakes
• 6 cups reduced sodium chicken broth
• 2 cups cooked chicken breasts, diced or shredded
• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup creamy peanut butter
• 4 cups fresh spinach leaves
• 1/2 cup scallions, chopped (optional, for topping)

Details

Servings 8
Adapted from skinnykitchen.com

Preparation

Step 1

1. In a microwave safe plate or bowl, add onions, carrots, celery and red bell pepper. Cook in microwave for about 4 minutes until vegetables are softened.

2. Coat a large nonstick pan or soup pot with cooking spray.  Add cooked vegetables, garlic, chili powder and red pepper flakes.  Sauté for about 1 minute.  Stir often.

3. Stir in broth, chicken and tomatoes. Bring to a boil, reduce heat to low and simmer 10 minutes.

3. Stir in peanut butter with a fork. Make sure the peanut butter gets well blended.  Add couscous, spinach and mix well.  Cover, remove from heat.  Allow to sit 5 minutes.
http://www.keyingredient.com/recipes/794155033/skinny-thai-peanut-chicken-soup/
Makes 8 main course soup servings (each serving 1¼ cups)