PEANUT, QUINOA AND CHICKEN SOUP

SAUTE IN 2T STABLE OIL:

1 cup yellow onion, diced

ADD:

½ cup carrot, diced

½ cup celery, diced

¼ cup red pepper, diced 1 T garlic, minced

1 T chili powder 1 t kosher salt

½ t cayenne

ADD AND SIMMER:

4 cups low-sodium chicken broth

2 cups cooked chicken breast shredded 1 can (14.5oz) diced tomatoes

STIR IN:

½ cup creamy peanut butter

¼ cup dry instant quinoa

SAUTE IN 2T OLIVE OIL:

4 cups mustard greens or spinach, stemmed, chopped, salt to taste

GARNISH WITH:

Chopped dry roasted peanuts and chopped scallions (green parts only)

THE PROCESS:

Saute onion in oil in a soup pot over medium-high heat until softened, about 4 min.

Add carrots, celery, bell pepper, garlic, and seasonings. Cook about 4 min, stirring often

Add broth, chicken, tomatoes. Bring to a boil, reduce heat to low and simmer 10 min

Stir in peanut butter and quinoa, cover, remove from heat and allow to sit for 5 min

Saute spinach in oil in a large sauté pan over high heat. Cook, stirring frequently, just until wilted, 2 min.

Season greens with salt, stir into soup.