Mexicanish chicken and rice soup with beans

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Oil (Or Pam Olive Oil Spray)
4 Chicken Thighs, Skinned, Boned, Cut In 1/2\" Chunks
1 large Cnion, Diced
4 Cloves Garlic, Minced
1 pack (10oz) Froz Chopped Spinach
1 can Chicken Broth, Low-Salt
1 can Joan Of Arc Spicy Chili Beans
1 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
1 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 large pot with all other ingredients. Add 3 cans of water.

Bring to a boil. Boil, stirring frequently until spinach is defrosted. Cover, lower to simmer. Simmer at least 1 hour, stirring occasionally to keep it from sticking to the bottom. The longer it cooks, the thicker it gets. you may want to add water periodically.

If so, bring back to a boil, then lower to simmer each time.

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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