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Spicy Mexican Peanut Soup Recipe

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This recipe for Spicy Mexican Peanut Soup is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 cups chopped cooked chicken
2 cans (14 1/2 ounces each) peeled, diced tomatoes with green chilies
1/2 cup creamy or crunchy peanut butter
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 cup buttermilk
2 tablespoons chopped cilantro or parsley
1/4 cup chopped peanuts
Directions:
Directions:
Heat oil in large saucepan over medium heat. Add onion and garlic; sauté until onion is transparent.
Add chicken, tomatoes, peanut butter, salt and red pepper flakes. Heat, stirring occasionally, until peanut butter is melted. Blend in buttermilk and cook until heated through. Stir in cilantro or parsley.
To serve, ladle soup in bowls and garnish with cilantro and chopped peanuts.
Serving Size: Makes 4-1 1/2 cup servings

 

 

 

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