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. chili powder
1/2 tsp. cayenne pepper
1 can stewed tomatoes,
Or 1 can Ro-Tel diced tomatoes with green chilies
1 bay leaf
2/3 C. raw brown rice

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 more jalapeno sauce.
 
 
 While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)