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.
Course Lunch & Dinner
Servings 6cups
Cost $1.16 per serving
Ingredients
2teaspoons canola oil
1medium onion
1 packet CNP Chicken in Brothfrozen
1 cup frozen or canned corndrained
4cupsfresh spinachor 10 ounces frozen
½cup Homemade salsaor jarred salsa
juice of 1 lime
black pepper to taste
¼cupcilantrochopped
1ouncetortilla chipscrushed
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.