Wash and pat dry the chicken fillet and then cut into cubes. Also clean the onion and bell pepper and chop it into small pieces. Put 6 strips of paprika back to decorate. I still peeled this.
Heat the oil in a saucepan and fry the fillet cubes, then remove them and set aside. Brown the onion and pepper cubes in the frying fat. Add almond butter and tomato paste and sauté briefly. Season with the spices and then add the fillet cubes again. Deglaze with the broth, bring to the boil briefly and then simmer on reduced energy for about 20 minutes.
In the meantime, chop the peanuts into small pieces. Season the soup again to taste, place in soup bowls, sprinkle with the chopped peanuts and decorate with the paprika strips.