Dorothy's Cream of Leftover Soup |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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This shows a great use of leftovers. Here's the recipe to make it the way that she did. Thanks, Dorothy, for a new way to enjoy this healthy dish. Ingredients:
1 lb butternut squash, diced small |
1 large bell pepper, diced small (any colour) |
1/4-1/2 lb skinless chicken breast half, diced small |
1 (14 1/2 ounce) can stewed tomatoes, untrained |
1/3 cup salsa (as hot as you like) |
1/4 cup raisins |
1/4 teaspoon cinnamon |
1/4 teaspoon cumin (more if you like, i used 1/2 tsp) |
1/2 cup cooked brown rice |
1 cup 2% low-fat milk (or enough to make the consistency you prefer, we like ours thick.) |
Directions:
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. We like a few small pieces left.
5. Cover again and cook on high for a further 30 minutes.
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