Ingredients:
- 1 tablespoon oil
- 2 boneless chicken thighs, skin removed, cut in 1/2-inch cubes
- 1 cup chopped onion
- 4 medium cloves garlic, minced
- 1 package (10 ounces) frozen chopped spinach, thawed, moisture squeezed out
- 1 can chicken broth, low sodium, about 1 1/2 cups
- 3/4 cup salsa, medium
- 1/2 teaspoon jalapeno sauce
- 2 tablespoons chili powder
- 1/2 teaspoon cayenne pepper
- 1 can stewed tomatoes or 1 can Ro*tel diced tomatoes with green chiles
- 1 bay leaf
- 2/3 cup raw brown rice
Preparation:
Put oil in very hot pan, add chicken, onion and garlic. Stir-fry rapidly till chicken is lightly browned & sealed on all sides. Combine chicken mixture in slow cooker with remaining ingredients. Add enough water to fill a 3 1/2- to 4-quart pot 2/3 to 3/4 full. Cook on low all day. If you need to add more water before serving, turn to high to heat through. 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.Serves 6 to 8.
Serve with a spoonful of fat-free sour cream and some chopped green onion on the soup.
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