Chicken Tortilla Soup with Corn and Spinach
Serves: 4
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.
Calorie: 313, Proteins: 33 g, Total Fat: 9 g, Fiber: 6.30 g, Sugar 10 g.
Preparation
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.