Chicken Enchilada Soup Photo by Sian Proctor

Chicken and Spinach Enchilada Soup
Photo by Sian Proctor

Sian is flying solo and sizzling up the hab with a chicken and spinach enchilada soup submitted to the HI-SEAS recipe contest by Karin Shank.

Chicken Enchilada Ingredients Photo by Sian Proctor

Chicken Enchilada Ingredients
Photo by Sian Proctor

Ingredients:

  • 4 c chicken broth
  • ½ tsp. salt
  • ½ tsp. ground cumin
  • 1 c dehydrated spinach
  • 2 Tbsp. freeze-dried jalapeno
  • 1 Tbsp. granulated garlic
  • 2 Tbsp. dried onion
  • 1 Tbsp. sugar
  • 1 tsp. paprika
  • 2 tsp. chili powder
  • ½ tsp. primero chili pepper
  • 1 c. masa flour + 4 c. water
  • 3 c rehydrated chicken
  • 16 oz. Velveeta, cubed
  • ¼ c olive oil

Directions:

  1. Sauté chicken and spices in olive oil.
  2. Add in chicken broth and spinach.
  3. Whisk masa into the water and add. Bring to a slow boil.
  4. Add Velveeta cubes and stir until Velveeta is melted. Reduce heat to a simmer and partly cover to prevent splattering of the soup as it bubbles.
  5. Simmer for 30 minutes, stirring occasionally as masa will settle to the bottom of the pot. The soup should now be thickened from the masa and creamy with the Velveeta.
  6. Serve warm, garnished with paprika. This is a hearty and creamy soup, and freezes well.
Sian tasting chicken enchilada soup Photo by Angelo

Sian tasting chicken enchilada soup
Photo by Angelo