Chicken Tortilla Soup with Corn and Spinach
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.
- 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
- Heat the oil in a deep medium saucepan over medium-high heat. Saute 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.
Copyright 2005 by Dana Jacobi
Calories from Fat 73 (27%)
(13%)Total Fat 8g
(8%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrate 22g
(13%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.