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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When I was a medical student, the importance of good nutrition was drilled into me by my instructors, writes Laura Christie of Oakland, California. Unfortunately, my heavy course load kept me from actually practicing everything I learned. But I began making soups, salads and one-pot meals because they were easy to prepare and because they helped me get plenty of those vitamin-rich vegetables. Ready-to-use spinach makes it easy for Laura to add important nutrients to her diet, as she does in this low-fat soup. Ingredients:
3 5- to 6-inch corn tortillas, cut into thin strips |
1 tablespoon vegetable oil |
6 cups canned low-salt chicken broth |
1/2 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
2 6-ounce bags fresh baby spinach |
1/3 cup chopped fresh cilantro |
3 to 4 tablespoons fresh lime juice |
Directions:
1. Preheat oven to 450°F. Toss tortilla strips and vegetable oil in large bowl to coat. Transfer strips to baking sheet. Bake until crisp, stirring occasionally, about 15 minutes.
2. Bring chicken broth, cumin, and cayenne pepper to simmer in heavy large saucepan over medium heat. Add fresh spinach and cook until spinach is wilted but still bright green, about 4 minutes. Add cilantro and 3 tablespoons lime juice. Season soup to taste with salt and pepper, adding more lime juice if desired. Ladle soup into bowls, top with tortilla strips and serve.
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