Ingredients

1 Tbsp. oil
2 chicken thighs skinned, boned and cut into 1/2 inch pieces
1 large onion diced
4 garlic cloves minced
1 package frozen chopped spinach-10 oz. thawed
1 can chicken broth low sodium
3/4 C. salsa medium heat
1/2 tsp.jalapeno sauce
2 Tbsp. chi

Cooking Instructions

Put oil in very hot pan. Add chicken, onion and garlic. Stir fry rapidly until chicken is lightly browned and sealed on all sides. Put in 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. Serve with a spoonful of fat-free sour cream and some chopped green onion on the soup. Comments: 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 morejalapeno sauce.
 
 
 "I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)