CHICKEN TORTILLA SOUP WITH CORN AND SPINACH
12 Best Foods Cookbook by Dana Jacobi
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.
Makes 4 servings
2 teaspoons 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 14,000
Juice of 1 lime
Salt and freshly ground black pepper
1/4 cup coarsely chopped cilantro leaves
1 ounce unsalted tortilla chips
1. Heat the oil in a deep medium saucepan over medium-high heat. Saute the onion until it is translucent.
2. 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.
3. 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.
Per serving 260 calories, 7g fat, 1g saturated fat, 27g protein, 22g carbohydrates, 4g fiber
If you do not have leftover cooked chicken, poach a 3/4 pound boneless, skinless breast in a saucepan in 1 3/4 cups (one 14.5-ounce can) chicken broth over medium-high heat until bubbles form around the edges of the pot, 4 to 5 minutes. Reduce the heat and simmer gently until the chicken is white in the center, about 8 minutes. Skim off any foam from the cooking liquid. Cool the chicken in the broth. Tear the chicken into 1/2" strips. Strain and reuse the poaching liquid in other dishes.
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