Recipes from the Collection of Mark and Danielle Hughes

Cream of spinach soup

2 cups diced, roasted chicken
1 cube Knorr chicken bullion
3 cups water
1 can kidney beans
1 tsp Santa Fe spice blend
1 pkg chopped spinach
Several Tbls freshly mashed potatoes

Combine roasted chicken, cube and water in 3-quart pot. Bring to boil. Add remaining ingredients cook until frozen spinach is well blended. Place half of soup into the blender and puree till smooth. Add pureed soup to remaining soup in pot. Stir and serve! Add salt and pepper as desired.

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