I don’t have a whole lot to talk about today, so how about I share another recipe? This one is actually a few recipes in one. I call it Salsa Chicken Soup, and it has its basis in leftovers. Gotta love that.
In order to make the soup, you have to first make Slow Cooker Salsa Chicken for supper some night:
|1 1/2 pounds
|boneless skinless chicken breast halves
|salsa — (1 jar)
|1 1/4 ounces
|taco seasoning mix, 40% less sodium — (1 package)
|1 1/4 cups
|cream of mushroom soup, condensed, 98% fat free — (1 can)
- Add chicken to slow cooker.
- Sprinkle taco seasoning over chicken.
- Pour salsa and soup over chicken.
- Cook on low for 6 to 8 hours.
- May also be cooked in the oven at 350 for an hour. I cut each half breast in half again when I did it that way.
- Delicious served with tortilla chips, although the original recipe suggests rice.
Enjoy a lovely meal, setting aside 1/4 to 1/3 of the recipe. The chicken should be tender enough to shred easily. If so, do that. (Shredded pieces are better than chunks in my opinion, when it comes to soup.) Freeze those leftovers for a rainy day, or save them in the fridge for tomorrow.
When you are ready to eat the leftovers, if you are feeling like injecting even more healthiness into the mix, consider whipping up a batch of Green Juice, Sneaky Chef style and adding 1/4 cup of it to the soup. You really can’t taste it, which is good news for a veggie-phobe such as myself:
|spinach leaves — fresh
- If using raw spinach, thoroughly wash it, even if the package says “prewashed.”
- Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes.
- Pour into a fine mesh strainer over a container or bowl, pressing the green “pulp” with the back of a spoon until all the liquid is released.
Recipe By :Missy Chase Lapine, The Sneaky Chef: Simple Stretegies for Hiding Healthy Foods in Kids’ Favorite Meals
Yield: 1 cup
- 2 cups frozen chopped spinach or frozen chopped collard greens may be substituted for the fresh spinach leaves.
- Store in refreigerator up to three days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. This makes about 1 cup of juice. Double the recipe if you want to store another cup of juice.
Now, for Salsa Chicken Soup, do the following:
Take your leftover Slow-Cooker Salsa Chicken, your 1/4 cup of Green Juice (if desired), and a cup or so of chicken broth. I like to use the boxed organic broth, but any kind will do. Heat them all together to boiling, and serve with tortilla chips crumbled over the top. This makes enough for the two of us adults. You’ll want to adjust the quantities if you’re feeding children who are less picky than mine
I hope you’re enjoying the recipes. With luck, I’ll have time to get back to some crafty things later in the week. Been busy busy busy with order processing and such for the last few days.