Dorothy's Cream Of Leftover Soup

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 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.)

Recipe

• 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.