Wednesday, January 16, 2013

Slow Cooker Salsa Chicken Rice Soup



 Next time I make this I will only use 1/3 cup (1/2 recipe) of Simply Salsa. Everyone except my husband had to add a little sour cream to tone down the heat. It was really good even though it was spicier than I normally eat. I used Brown Rice this time and I think Quinoa would work for next time, too.  I also used Organic Chicken Broth.






Slow Cooker Salsa Chicken Rice Soup
Submitted by Greta Mauldin (NC)

Ingredients
3/4 cup Simply Salsa™ Mix
1/2 cup Onion Onion
1 lb. boneless, skinless chicken breasts, chopped
1 cup rice
2 cups chicken broth
2 cups water
1 cup milk
14.5 oz. can diced tomatoes, not drained
15 oz. can whole kernel corn, drained
Shredded Cheddar cheese, optional

Directions
Combine all ingredients (except cheese)in slow cooker and mix well; cover. Cook on high for 4-6 hours or on low for 8 hours. Serve topped with cheese, if desired. Makes 6-8 servings.