Spicy Mexican Peanut Soup Heat 1 T. vegetable oil in large saucepan. Add 1 onion, chopped 3 cloves of garlic, minced, sauté until onion is transparent. Add 2 c. chopped cooked chicken 2 cans (14 ½ oz. each) peeled, diced tomatoes with green chiles ½ c. crunchy peanut butter ¼ tsp. salt ¼ tsp. crushed red pepper flakes. Heat, stirring occasionally, until peanut butter is melted. Blend in 1 c. buttermilk (or 1 T. vinegar or lemon juice in 1 c. fresh milk), cook until heated through. Stir in 2 T. chopped cilantro or parsley Garnish with additional cilantro and ¼ c. chopped peanuts to serve.

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