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Spicy-Hot Peruvian Peanut Soup
Source: dLife

Pork and chicken made in a spicy soup.

Prep Time: 40 minutes
Cook Time: 7 hours
Difficulty: Easy

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

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