HealthNotes

Chicken Tortilla Soup with Corn and Spinach

• From: 12 Best Foods Cookbook

Ingredients

• 2 tsp canola oil

• 1 onion, chopped

• 3 cups fat-free, reduced-sodium chicken broth

• 1 cup frozen or canned corn kernels

• 4 cups lightly packed baby spinach (4 ounces)

• 2 cups diced cooked chicken breast

• 1/2 cup salsa

• juice of 1 lime

• salt and freshly ground black pepper

• 1/4 cup coarsely chopped cilantro leaves

• 1 oz unsalted tortilla chips

Baby spinach, frozen corn, store-bought roast chicken, and canned broth are healthy convenience foods. Combined, they make a soup with flavor that tastes like it took more than 15 minutes to make.

Directions

• Heat the oil in a deep medium saucepan over medium-high heat. Sauté the onion until it is translucent.
• Pour in the chicken broth. Add the corn and spinach. Reduce the heat to medium and cook until the corn is heated through and the spinach is bright green, 3 minutes. Mix in the chicken, salsa, and lime juice. Season the soup to taste with salt and pepper.
• To serve, divide the soup among 4 deep bowls. Top each bowl with one quarter of the cilantro. Coarsely crush the tortilla chips and stir one quarter of them into each bowl. Serve immediately.