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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 8 |
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This soup is a great tangy southwest flavored chicken soup! Serve with tortilla chips! Great for summer evenings! Ingredients:
1 cup kale |
1/2 cup spinach |
1/3 cup cilantro |
1 red bell pepper |
1 anaheim chili |
1 medium white onion |
3 garlic cloves |
2 cups brown rice |
2 chicken breasts |
2 tablespoons olive oil |
1 tablespoon lime juice |
8 cups chicken stock |
1/4 cup water |
2 packets mccormick's baja citrus marinade |
Directions:
1. Precook brown rice or use 1 microwavable packet of precooked brown rice.
2. Dice peppers. Set aside.
3. Finely chop kale, cilantro and spinach. Set aside.
4. Chop onions and garlic.
5. Cut chicken breasts into smaller pieces. Put in slow cooker with onions, garlic, olive oil and chicken.
6. Pour 1 packet of McCormick's Baja Citrus Marinade and water in slow cooker.
7. Cook chicken for approximately 1.5 hours.
8. When chicken is cooked, shred with fork.
9. Put other vegetables in slow cooker, then pour in chicken stock, lime juice and other packet of McCormick's Baja Citrus Marinade. Stir.
10. Cook in slowcooker for 2 hours. After time is up, add brown rice.
11. Cook for one half hour.
12. When serving, garnish with sprig of cilantro, sour cream and cotijo cheese.
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