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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spicy-Hot Peruvian Peanut Soup

Source: dLife

Pork and chicken made in a spicy soup.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	473.1

Total Carbs	17.5 g

Dietary Fiber	3.5 g

Sugars	5.1 g

Total Fat	30.8 g

Saturated Fat	8.8 g

Unsaturated Fat	3.4 g

Potassium	382.6 mg

Protein	30.5 g

Sodium	368.7 mg

Dietary Exchanges 30.8 Fat, 1.1 Vegetables, 1.6 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Remove excess fat from meat. Cut meat and chicken into 1 inch bite size pieces.
Lightly coat an extra large nonstick skillet with cooking spray. Heat skillet over medium high heat. Cook pork in hot skillet until brown.
Place pork in a 4 to 4 1/2 quart slow cooker.
If necessary, add cooking oil to skillet. Cook chicken in skillet until no longer pink.
Place chicken in cooker. Add parsnips, chipotle pepper, garlic, and bay leaves. Pour chicken broth over mixture in cooker.
Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours.
Skim off fat. Remove and discard bay leaves.
Stir in peanut butter until combined. Top each serving with fresh cilantro.