This recipe calls for:
- 5 large Chicken Thighs
- 32 oz Chicken Broth or Stock
- 1 Can Hatch Medium Green Chili Enchilada Sauce
- 1 cup Brown Rice
- 1 medium onion chopped
- 2 cloves minced garlic
- 1 package frozen chopped spinach
- 1/2 or more package of mini carrots
- 2 small to medium yellow squash
Prior to starting this soup, sauté the chopped onion in olive oil until translucent. I started this soup in an electric pressure cooker, adding 5 Skinned thighs, 32 oz of chicken broth, the can of Hatch Medium Green Chili Enchilada Sauce, Brown Rice, sautéed onion and the Carrots and I set the pressure cooker for 12 min. While the chicken was cooking, I cooked the frozen spinach as directed and also diced and sautéed the yellow squash in olive oil.
After the pressure cooker finished cooking I quick released the pressure and then deboned each of the chicken thighs and returned chicken to the soup. I then set the cooker on simmer and added the drained spinach and sautéed squash to the soup and added the minced garlic and let it cook for another 30 min.