Crockpot Chicken and Rice Soup
Serve with crusty French bread if desired.

Yield: 8 servings

• 1 tablespoon oil
• 2 boneless chicken thighs, skin removed, cut in 1/2-inch cubes
• 1 cup chopped onion
• 4 medium cloves garlic, minced
• 10 ounces package 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 hot sauce
• 2 tablespoons chili powder
• 1/4 teaspoon cayenne pepper
• 1 14.5 ounce can mild diced tomatoes with green chiles
• 1 bay leaf
• 2/3 cup short grain brown rice

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 of 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. Remove bay leaf before serving.

Per Serving (excluding unknown items): 142 Calories; 3g Fat (20.4% calories from fat); 1g Saturated Fat; 9g Protein; 21g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 478mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

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