August 29, 2009

Spicy Chicken & Rice Soup

Spicy Chicken & Rice Soup


1 tablespoon oil
2 chicken thighs, skinned, boned, cut in 1/2" pcs
1 large onion, diced
4 cloves garlic, minced
1 10 oz pkg frozen chopped spinach, thawed
1 can chicken broth, low sodium
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

Put oil into very hot pan, add chicken, onion and garlic. Stir-fry rapidly till chicken is lightly browned & sealed on all sides. Put into a 3-1/2 quart Crock Pot with all other ingredients. Add enough water to fill the pot to 3/4 or more. 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 cover. 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.

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