SPICY BRAZILIAN CHICKEN SOUP

teaspoon canola oil

1/2

cup finely chopped onion (1 medium)

3

cloves garlic, minced

1

medium fresh jalapeno chile pepper, seeded and finely chopped*

1

tablespoon minced fresh ginger

1

28 ounce can no-salt-added diced fire-roasted tomatoes, undrained

1

12 ounce bottle light beer or non-alcoholic beer

1

cup reduced-sodium chicken broth

3

cups shredded cooked turkey breast

1/2

cup unsweetened light coconut milk

1/2

cup snipped fresh cilantro

1/3

cup snipped fresh parsley

1

tablespoon lime juice

1/2

teaspoon ground black pepper

1/4

teaspoon salt

Snipped fresh cilantro (optional)

Lente uitjes

                       Mais

Directions

1. In a large Dutch oven heat oil over medium heat. Add onion and garlic; cook and stir for 2 minutes. Add jalapeno pepper and ginger; cook and stir for 30 seconds more. Add tomatoes, beer, and broth. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
2. Meanwhile, place peanuts in a coffee grinder or a heavy resealable plastic bag. Process or crush with a rolling pin until finely ground. Stir ground peanuts, turkey, and coconut milk into tomato mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
3. Stir in 1/2 cup cilantro, parsley, lime juice, black pepper, and salt. Simmer, uncovered, for 5 minutes more. If desired, garnish each serving with additional cilantro.