West African Chicken Peanut Soup

4 tbsp sesame oil

2 cups diced cooked chicken breast

1 cup chopped onions

3 cloves garlic, minced

1 tbsp curry powder

1 tsp salt

1 tsp black pepper

1/2 tsp crushed red pepper flakes

6 cups canned or homemade chicken broth

1/2 cup tomato paste

1-15 oz can chopped stewed tomatoes

1/2  cup chunky peanut butter

Boil chicken and shred to add to soup later.  In large skillet, over medium heat, heat the sesame oil.  Add onion and garlic and saute over medium heat until onion is translucent.

Add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed tomatoes and peanut butter.  If you have an immersion blender use it here then add shredded chicken.  Heat through but don’t boil.  Serve hot.

Makes 8 servings.

-Kim