2 cups sweet onion, chopped
3 garlic cloves, chopped
2 Tablespoons olive oil
2 bell peppers, chopped (I used one red, one green)
1 28-ounce can Italian tomatoes
8 cups chicken broth (use 6 for a more dense soup)
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 cup brown rice, cooked
1 1/2 cups chicken, cooked and cut into small pieces (I used curry and cinnamon on mine, yum!)
2/3 cup peanut butter
1/2 cup raw Spanish peanuts (optional)
Sauté onions, garlic and peppers in olive oil at the bottom of a large pot until the onions are translucent.
Add tomatoes with the juice, broth, red pepper and black pepper.
Simmer, uncovered, for one hour.
Add the cooked rice, chicken and peanuts, and simmer until heated.
Add the peanut butter and stir until soup is smooth.