What better way to warm up than a big bowl of soup right? That's just what we did. But, there is another reason why I pulled out the stock pot- because it's a great way to pack in a bunch of veggies for my family in one dish. I am sure we all have those days when our 5-9 servings of fruits and veggies has gone out the window. So next time you decide to mix up a nice warm bowl of soup, try seeing what extra veggies you could throw in or just double up on the amounts the recipe calls for. For example, when you make chili next time try adding in an extra can of stewed or diced tomatoes. Or try adding in some carrots to your chili. If your making chicken noodle soup add in some peas or green beans for another flavor. Play around with other vegetables like sweet potatoes, spinach, chard, cauliflower and others. Be creative with your vegetables.
Spinach Chicken Tortilla Soup
1 tbsp canola oil
1lb. boneless skinless chicken breast, cut up into small chunks
1 small onion, diced
2 cloves garlic, minced
3 cups chicken broth
1 jar favorite salsa
1 can great northern beans, rinsed
1 tsp chili powder
1 tsp kosher sea salt
1/4 tsp cumin
3 oz. fresh baby spinach (equals to about 1/2 bag), shredded
1 cup cheddar cheese, shredded
1 cup Monterrey jack cheese, shredded
In large stock pot heat oil and saute chicken, onion and garlic until chicken is cooked through. Add broth and next six ingredients. Let mixture cook at medium to low heat for about 15 minutes allowing flavors to cook together. Stir in spinach and cheeses and cook for an additional 10 minutes.
Serve with a dollop of low fat sour cream and hot sauce on top if looking for an extra kick!
One other note- this soup could also be cooked in the crock-pot! Just add the spinach and cheeses about 30 minutes before serving.