- 10 minutes
- 12 minutes
- 6 servings (8 cups)
- Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the chicken, bell pepper, onion, and garlic. Cook, stirring occasionally, for about 5 minutes or until the chicken is no longer pink in the center.
- Stir in the chicken broth and tomatoes. Bring to a boil. Add the yams, gingerroot, and cayenne. Reduce the heat. Cover and simmer for 5 minutes or until the potatoes and chicken are cooked.
- In a small bowl, whisk together the peanut butter and about 1/2 cup of the soup liquid. Stir into the soup. Add salt to taste.
- Garnish the servings with cilantro.