1 jar (16 oz.) H-E-B cilantro salsa
4 cans (14.5 oz.) Low sodium chicken broth
1 bag (16 oz.) Hill Country Fare whole spinach
1 cup Shredded monterey jack cheese
4 H-E-B white corn tortillas cut into thin strips
Combine cilantro salsa and chicken broth in a large saucepot. Bring soup to a boil over high heat and then reduce to low heat. Add Hill Country Fare Whole spinach and cook soup uncovered for 10 minutes. Season the soup to taste with salt and pepper.
Serve soup in individual bowls and top with 2 Tablespoons shredded cheese and 1/4 - cup of tortilla strips
No Nutritional Information Available