Here's the recipe for the "clean" chicken soup I made on Saturday. Clean just means that it doesn't have any MSG or other preservatives in it. The processing is minimal.
Santa Fe Chicken Soup
1-2 lb. Boneless Skineless chicken breasts
48 oz. chicken broth/stock (MSG-free and low-sodium)
1 cup brown rice (uncooked)
1 cup frozen corn
1 large jar of natural salsa (Pace Picante Sauce is natural salsa)
1 tbsp. chili powder
1-2 tbsp. cumin
1 to 2 cups of water
avocado
fresh cilantro
Place chicken and water in a large pot. Boil chicken for approx. 20 minutes. Carefully remove chicken and shred or cube. Put chicken back in pot with the water and add chili powder, cumin, chicken broth, salsa, corn and rice. Continue with a low boil for 10 minutes then turn heat to low. Let simmer for awhile...the longer, the better. Top soup with sliced avocado and chopped cilantro. You can also top with whole-grain tortilla chips, shredded cheddar cheese and sour cream, but it's not as healthy that way.
Alternative prep method: Cook chicken using your preferred method (I sprinkle the chicken with coarse ground pepper and bake in the oven.) Place cooked, shredded chicken, broth, chili powder, cumin, salsa, corn and rice in slowcooker turned to high. Cook for several hours, until the rice is tender. Top as desired.
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