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Mexican Chicken and Rice Soup

1 tb Oil (or Pam olive oil spray)
2 Chicken thighs, skinned, boned, cut
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
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.

Some general comments about this recipe:


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