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