This south-of-the-border-inspired soup is surprisingly quick and easy. For the brightest, freshest flavor, look for fresh salsa in your supermarket’s deli section.
Makes 6 servings
• Vegetable cooking spray
• 1 onion, diced
• 1 cup reduced-sodium salsa
• 4 cups reduced-sodium chicken broth
• 2 (15-ounce) cans reduced-sodium white beans
• 1 pound baby spinach
Spray a large Dutch oven with vegetable cooking spray and set over medium-high heat. Add onion and cook until translucent, about 4 minutes. Stir in salsa and bring to a boil. Reduce heat and simmer until reduced by half. Add broth and beans and bring to a simmer. Cook uncovered for 30 minutes to allow flavors to blend. Just before serving, add spinach and cook 5 minutes.
Serving size: about 2 cups
Calories: 263; Total fat: 2.6 g; Saturated fat: 0.7 g; Cholesterol: 5 mg; Sodium: 419 mg; Potassium: 1247mg; Carbohydrate: 46 g; Protein: 18 g