Chicken Soup With Vegetables and Peanut

Ingredients

• 2 tablespoons neutral oil, such as avocado, grapeseed or canola, divided
• 12 ounces boneless, skinless chicken breast, patted dry and cut into 1/2-inch pieces
• 3/4 plus 1/8 teaspoon fine salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 medium yellow onion (8 ounces), diced
• 3 garlic cloves, minced or finely grated
• 1 tablespoon minced or finely grated fresh ginger
• 1/8 teaspoon cayenne pepper
• 2 medium sweet potatoes (1 pound total), peeled and cut into 3/4-inch pieces
• 2 medium carrots (6 ounces total), peeled and cut into 1/2-inch-thick rounds
• 6 cups low-sodium chicken broth
• One (14.5-ounce) can no-salt-added diced tomatoes, with their juices
• 4 ounces green beans, trimmed and cut into 1-inch pieces
• 1/2 cup creamy peanut butter (any kind)
• 2 cups (2 ounces) lightly packed fresh baby spinach leaves, coarsely chopped
• 1/3 cup unsalted dry-roasted peanuts, coarsely chopped