Mexicanish Chicken & Rice Soup

• vegetable oil cooking spray
• 4 boneless skinless chicken thighs, cut in 1/2-inch chunks
• 1 large diced onion
• 4 minced garlic cloves
• 10 ounces spinach, frozen
• 1 (15 ounce) can chicken broth, low-fat
• 34 cup salsa, I use mild, but I don't like a lot of heat
• 12 teaspoon Tabasco jalapeno sauce, green, not red (green Tabasco Jalapeno Sauce isn't hot like red Tabasco Sauce. It adds the flavor of jalapeno withou)
• 2 tablespoons chili powder
• 12 teaspoon cayenne pepper
• 1 (15 ounce) can tomatoes and green chilies, I use RO*tel
• 1 bay leaf
• 23 cup brown rice, raw, not instant
• 1 cup light sour cream, for garnish
• 2 green onions, chopped, for garnish

1. Coat bottom of very hot pan with vegetable cooking spray, add chicken, onion and garlic.
2. Stirfry rapidly till chicken is lightly browned & sealed on all sides.
3. Put cooked chicken, onion, and garlic in crockpot with all other ingredients (except sour cream and green onions).
4. Add enough water to come within 1" of top.
5. Cook on low all day.
6. Whoever gets home from work first, stir it and check the water level.
7. If you need to add more water, be sure and turn the pot to "High".
8. AND KEEP THE LID ON FIRMLY!
9. Top with 2 tablespoons of fat-free sour cream (per serving) and some chopped green onion on the soup -- looks pretty.
10. Stir it in -- tastes heavenly!

vegetable oil cooking spray, chicken thighs, onion, garlic, spinach, chicken broth, salsa, jalapeno sauce, chili powder, cayenne pepper, tomatoes, bay leaf, brown rice, light sour cream, green onions

Taken from www.food.com/recipe/mexicanish-chicken-rice-soup-414723 (may not work)