Mexicanish chicken and rice soup

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Oil (or Pam Olive Oil Spray)
2 Chicken Thighs, Skinned, Boned, Cut In 1/2\" Chunks
1 large Onion, Diced
4 Cloves Garlic, Minced
1 pack (10oz) Froz Chopped Spinach
1 can Chicken Broth, Low-Salt
¾ cup Salsa, Medium
½ teaspoon Jalapeno Sauce (Mcilhenny)
2 tablespoons Chili Powder
½ teaspoon Cayenne Pepper
1 can Stewed Tomatoes or-
1 can Ro*Tel Diced Tomatoes with Green Chilies
1 Bay Leaf
⅔ cup Raw Brown Rice (Not Instant)

Directions

Put oil in very hot pan, add chicken, onion and garlic. Stirfry rapidly till chicken is lightly browned & sealed on all sides.

Put in 2½ quart crockpot with all other ingredients. Add enough water to come within 1" of top. Cook on low all day. Whoever gets home from work first, stir it and check the water level. If you need to add more water, be sure and turn the pot to "High". AND KEEP THE LID ON FIRMLY!

Makes a thick soup, almost a stew consistency. It is slightly spicy.

If you want it spicier, use hotter salsa, more chili powder, more cayenne, and/or more jalapeno sauce.

Serve with a spoonful of fat-free sour cream and some chopped green onion on the soup. Looks pretty. Stir it in tastes heavenly! Submitted By SUE HONIG On 11-19-94

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