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.
$1.16 per serving
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
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