soup in bowl topped with tortilla chips

Chicken Tortilla Soup

This recipe uses CNP Chicken-in-Broth, a make-ahead recipe that can be stored easily to help save time when preparing dinner. Made with Homemade Salsa from the online cookbook, this comforting recipe is a great choice for a busy night.
No ratings yet
Course Lunch & Dinner
$1.16 per serving
Servings 6 cups

Ingredients
 

  • 2 teaspoons canola oil
  • 1 medium onion
  • 1 packet CNP Chicken in Broth (frozen)
  • 1 cup frozen or canned corn (drained)
  • 4 cups fresh spinach (or 10 ounces frozen )
  • ½ cup Homemade salsa (or jarred salsa)
  • juice of 1 lime
  • black pepper to taste
  • ¼ cup cilantro (chopped)
  • 1 ounce tortilla chips (crushed)

Instructions
 

  • In a large pot, heat oil over medium heat and cook onion until tender.
  • Add CNP Chicken-in-Broth, corn, and spinach. Reduce heat and cook until the CNP Chicken-in-Broth is thawed.
  • Add salsa and lime juice. Heat through. Season to taste with pepper.
  • Serve with cilantro and crushed tortilla chips on top.

Video

Nutrition Label

Serving: 1 cup
Tried this recipe?Click the stars or leave a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Translate »
`