Ingredients
12 ounces Grilled & Ready® Fully Cooked Frozen Southwestern Chicken Breast Strips
2 tablespoons olive oil
1 medium sweet potato, diced into 1/2" cubes
1 clove garlic, crushed
1 yellow onion, diced
1/4 teaspoon allspice
2 tablespoons jalapeno peppers, deseeded, minced
10 ounces fire-roasted diced tomatoes, undrained
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons mango chutney
1/3 cup creamy peanut butter
salt and pepper, to taste
1/4 cup cilantro, chopped
1/4 cup roasted peanuts, chopped
Cooking Instructions
Heat olive oil in a large soup pot over medium-high heat. Add the sweet potato, garlic, onion, allspice and jalapenos to the pot and cook for 7 minutes. Add Grilled & Ready chicken and cook until the chicken is heat through.
Add the tomatoes, broth, tomato paste, chutney and peanut butter to the pot and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Season with salt and pepper as needed.
Serve topped with cilantro and peanuts sprinkled on top.
12 ounces Grilled & Ready® Fully Cooked Frozen Southwestern Chicken Breast Strips
2 tablespoons olive oil
1 medium sweet potato, diced into 1/2" cubes
1 clove garlic, crushed
1 yellow onion, diced
1/4 teaspoon allspice
2 tablespoons jalapeno peppers, deseeded, minced
10 ounces fire-roasted diced tomatoes, undrained
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons mango chutney
1/3 cup creamy peanut butter
salt and pepper, to taste
1/4 cup cilantro, chopped
1/4 cup roasted peanuts, chopped
Cooking Instructions
Heat olive oil in a large soup pot over medium-high heat. Add the sweet potato, garlic, onion, allspice and jalapenos to the pot and cook for 7 minutes. Add Grilled & Ready chicken and cook until the chicken is heat through.
Add the tomatoes, broth, tomato paste, chutney and peanut butter to the pot and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Season with salt and pepper as needed.
Serve topped with cilantro and peanuts sprinkled on top.

0 comments:
Post a Comment