- 1 tablespoon canola oil
- 1 small onion, cut into ¼-inch dice (1 cup)
- 1 medium red or orange bell pepper, cut into ¼-inch dice (1½ cups)
- 2 cloves garlic, minced
- 1 32-ounce carton all-natural chicken broth
- 15-ounce can tomato sauce
- ½ teaspoon curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon celery salt or kosher salt
- 1/8 teaspoon black pepper
- 1 cup coarsely chopped cooked chicken (6 ounces)
- ¾ cup instant brown rice
- 2/3 cup creamy peanut butter
- Roasted peanuts, chopped, optional
- Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Raise the heat to medium-high, add the bell pepper and garlic and cook, stirring frequently, until the peppers soften, an additional 5 minutes.
- Stir in the broth, tomato sauce, curry powder, cumin, chili powder, cinnamon, celery salt, and pepper. Cover, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, until the flavors meld, about 45 minutes.
- Add the chicken, rice, and peanut butter and stir well until the peanut butter melts into the soup. Cover, return to a simmer, and cook until the rice is tender, about 10 minutes. Top each serving with peanuts as desired.