Salsa Chicken Soup with Spinach and Legumes
Adapted from: Taste of Home recipe called Spiced-Up Healthy Soup
Makes: 14 Servings; (3-1/2 quarts)
1 medium onion, chopped
1/3 cup brown rice, uncooked
4 garlic cloves, minced
2 tablespoons canola oil
8 cups chicken stock
1 cup water
1 large boneless skinless chicken breast
1 cup dried red lentils, rinsed
16 oz Pace chunky salsa mild
1 (15 oz) can garbanzo beans, rinsed and drained
1/2 cup fresh cilantro, chopped
8 cups fresh baby spinach
In a Dutch oven, saute onion and rice in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, water, chicken and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink. Remove chicken and set aside.
Add the salsa, garbanzo beans and cilantro to soup; cover and simmer 10 minutes longer or until rice and lentils are tender.
Shred chicken with two forks. Add spinach and chicken to soup. Simmer, uncovered, for 5 minutes or until spinach is wilted.