Recipe information
Yield
4 to 6 Servings
Ingredients
3
5- to 6-inch corn tortillas, cut into thin strips
1
tablespoon vegetable oil
6
cups canned low-salt chicken
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
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Preparation
Step 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.
Step 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.