a tasty soup we tried this week that was extra tasty!
2 pounds of chicken (chicken legs or leg/thigh quarters)
1/2 C med. salsa & 2 C diced tomatoes
4 Cups Chicken Broth w/ 1/2 t salt or 4 Cups water w/ 4 t chicken base
2 C Frozen chopped spinach
2 t lime jice
Garnish: chopped fresh cilantro
Place all ingredients (except spinach and garnish) in a stockpot over medium-high heat. Bring to a boil, then cover & simmer for 1 hour over medium-low heat.
Remove the chicken from the pot, and using 2 forks, pull the meat away from the bones and shred it. Set aside.
Add the chicken and spinach to the pot and simmer for 10 minutes,m unti lthe spinach is slightly wilted. Serve hot, garnished with fresh cilantro.