Mexicanish Chicken and Rice Soup 1 tb Oil (or Pam Olive Oil Spray)
2 Chicken Thighs, Skinned, Boned, Cut In 1/2" Chunks
1 lg Onion, Diced
4 Cloves Garlic, Minced
1 pk (10oz) Frozen Chopped Spinach
1 cn Chicken Broth, Low-Salt
3/4 c Salsa, Medium
1/2 ts Jalapeno Sauce (Mcilhenny)
2 tb Chili Powder
1/2 ts Cayenne Pepper
1 cn Stewed Tomatoes -or- 1 cn Ro*Tel Diced Tomatoes with Green Chilies
1 Bay Leaf
2/3 c Raw Brown Rice (Not Instant)
Put oil in very hot pan, add chicken, onion and garlic. Stir fry rapidly until chicken is lightly browned & sealed on all sides. Put in 2. 5 quart slow cooker 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. Mexicanish Chicken and Rice Soup printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return. |