West African Peanut Soup

Instructions

1. Heat the Vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped Yellow onion and cook until softened, about 5-7 minutes.
2. Add the minced Garlic and grated Fresh ginger from the Aromatics & Vegetables group, and cook for 1 minute until fragrant.
3. Add the chicken pieces from the Chicken group to the pot. Brown the chicken lightly on all sides, about 5-7 minutes.
4. Stir in the diced Bell pepper and cook for 3 minutes.
5. Add the Diced tomatoes, Chicken broth, Creamy peanut butter, and Tomato paste from the Soup Base group. Whisk well to ensure the peanut butter dissolves.
6. Stir in the Red pepper flakes, Salt, and Black pepper from the Seasoning group. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
7. Stir in the Chopped collard greens or spinach from the Finish & Garnish group during the last 5 minutes of cooking, until wilted.
8. Taste and adjust seasoning if necessary.
9. Serve hot, garnished with fresh Chopped cilantro and Chopped roasted peanuts.