(Got this from Milwaukee newspaper - but heavily modified for my tastes. This is a great soup and will make about 6 or 7 servings).
1 T. oil
4 boneless skinless chicken breast halves cut into small piece
1 small onion, cut into thin wedges
2 garlic cloves, crushed
2 sweet potatoes (dark orange ones are the sweetest), peeled and chopped (I put in food processor)
1 green bell pepper, chopped
30 ounce (roughly) chicken stock (from can or bullion if fine)
1 can (12 ounce) tomato juice
1 T. crushed ginger (use garlic press)
1 t. ground red pepper (I prefer more like a Tablespoon)
¾ cup crunchy peanut butter
Heat oil in large pot over medium heat. Add chicken, onion and garlic; cook and stir about 5 minutes till chicken is no longer pink. Do not overcook that get people down.
Add all remaining ingredients (except peanut butter). Bring to a boil and mix well. Reduce heat, and simmer for 12 minutes to tenderize vegetables.
Add peanut butter, stir over low heat until peanut is blended.
Eat and serve with either biscuits or popovers. Garnish soup with cilantro or scallions.
Like all soups, I believe it tastes even better the second or third day.