African Chicken Peanut Soup

My friend, Rena, made this delicious soup one night. I have modified it from the original recipe.

African Peanut Soup

Ingredients
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes, with liquid
• 8 cups vegetable broth or stock
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder (optional)
• 2 cans chicken or 2 chicken breasts, shredded
• 2/3 cup extra crunchy peanut butter
• 1/2 cup uncooked brown rice

Directions
1. Heat oil in a large stock pot over medium high heat. Cook onions until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, chicken, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Peanut Butter Snack Mix

5 cups rice chex cereal
2 cups cheerios
1 package pretzel Goldfish (about 4 cups)
1 package Keebler Graham Bug Bites (about 4 cups)
1 cup creamy natural peanut butter
2 Tbsp butter

Preheat oven to 350. Mix cereals/pretzels/crackers in large bowl. Heat peanut butter with butter in saucepan until mixed together. Pour over cereal mixture, stir until evenly coated. Spread into 2 ungreased 9x13 pans. Bake 10 min, stirring occasionally. Spread on paper towels to cool completely and store in airtight container.

*Feel free to use any cracker/cereal combination that is best for your family. You can also add dried fruit/M&M’s after baking.