Ingredients

  • 4 cups chicken broth
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup crunchy peanut butter

Directions

In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.

Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.