Dorothy's Cream of Leftover Soup

• 1 lb butternut squash, diced small
• 1 large bell pepper, diced small (any colour)
• 14-12 lb skinless chicken breast half, diced small
• 1 (14 1/2 ounce) can stewed tomatoes, untrained
• 13 cup salsa (as hot as you like)
• 14 cup raisins
• 14 teaspoon cinnamon
• 14 teaspoon cumin (more if you like, I used 1/2 tsp)
• 12 cup cooked brown rice
• 1 cup 2% low-fat milk (or enough to make the consistency you prefer, we like ours thick.)

1. Place all ingredients except rice and milk in crock pot, stir to mix well.
2. Cover and cook on high for 3 hours OR 'til squash is soft.
3. Add rice; add milk slowly, enough to reach the consistency you prefer; stirring to mix.
4. Using an immersion blender , blend in pot until all chunks are blended.
5. We like a few small pieces left.
6. Cover again and cook on high for a further 30 minutes.

butternut squash, bell pepper, chicken, tomatoes, salsa, raisins, cinnamon, cumin, brown rice, milk

Taken from www.food.com/recipe/dorothys-cream-of-leftover-soup-328100 (may not work)