2 T. olive oil
2 onions, chopped
1 red or green bell pepper, chopped
2 large sweet potatoes, red or russet potatoes (I used 1 large sweet potato and 3 small red potatoes)
2-3 chicken breasts, cut into cubes (or use 2-3 c. of precooked chicken)
2 garlic cloves, minced
1/2 inch fresh ginger, minced or grated
1 can diced tomatoes
1 jar (16oz.) salsa (if you like heat, use hot salsa)
6 c. chicken broth (or 6 c. water + 6 t. chicken base or bouillon)
1 can evaporated milk
2 T. brown sugar (optional--I liked a layer of sweetness to my soup)
1 t. chili powder
Salt and pepper to taste
1/2 c. crunchy or smooth peanut butter
1/2 c. uncooked brown or white rice