Ingredients

• 4 cups chicken broth
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1/2 cup crunchy peanut butter

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Instructions

1. In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.
2. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.