Chicken / Edamame / Peach Salsa Crock Pot Soup

The edamame adds a nice crunch and visual appeal to this dish...as well as protein and soluble fiber, too.

6 oz. Chopped chicken breasts

2 Cups Cherry tomatoes

2 Cups Roasted Tomato Sauce

1 Cup Chopped Onion

1 Cup Chopped Yellow or Green Pepper

26 oz. Low sodium vegetable broth

14 oz. Mrs. Renfro's Peach Salsa

15 oz. Kernel corn - no salt added

10 oz. Edamame

2 Tsp garlic powder
2 Tsp  cumin

2 Tsp Mrs. Dash 

2 Tsp Black Pepper

 

Before Serving, add:

1 tsp garlic powder (to taste)

1 tsp cumin (to taste)

Combine all the ingredients with the exception of the single teaspoons of garlic powder and cumin. In slow cooker, set on high for one hour.  Then, cook on low setting for 3-4 hours. Stir in the teaspoons of the cumin and garlic powder to taste. Makes eight servings.

Southwest Chicken Salsa Soup

13 oz. chopped chicken breasts

2 Cups cherry tomatoes

1 Cup Chopped Onion

32 oz. low sodium vegetable broth

7 oz medium heat (or no heat) salsa

15 oz. kernel corn - no salt added

8-9 oz. frozen (or fresh) vegetable mix

1 Cup peppers

1 TBS garlic powder
1 TBS cumin

1 TBS Mrs. Dash

1 TBS black pepper 

Before Serving, add:

1 tsp garlic powder (to taste)

1 tsp cumin (to taste)

Combine all the ingredients with the exception of the teaspoons of garlic powder and cumin. In slow cooker, set on high for one hour.  Then, cook on low setting for 3-4 hours. Stir in the other half of the cumin and garlic powder to taste. Makes eight servings

Per serving:

Cuban chicken with linguica and rice

INGREDIENTS
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro stems
2 tablespoons olive oil
1 tablespoon finely grated lime peel
1 tablespoon chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground allspice
10 chicken thighs with skin and bone (about 4 1/2 pounds)

1 tablespoon olive oil
1/2 pound fully cooked Portuguese linguiça sausage links, cut into 1/4-inch-thick rounds (or substitute chorizo).

2 cups finely chopped onions
1/2 cup chopped red bell pepper
3 garlic cloves, chopped
2 cups arborio rice or short-grain white rice
2 1/2 cups (or more) low-salt chicken broth
2 medium tomatoes, diced
2 teaspoons Hungarian sweet paprika
1/2 cup coarsely chopped fresh cilantro
Lime wedges

PREPARATION
Whisk first 11 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.

Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add linguica and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer linguica to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.

Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, linguica, and any accumulated juices to pot, pressing chicken partially into rice.

Reduce heat to low, cover, and simmer 15 minutes.  Continue to simmer until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry, about 10 minutes longer. Season to taste with salt and pepper.

Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.

Serves 6.