Spinach and Lime Soup

1. 1

   Preheat oven to 450F.

2. 2

   Toss tortilla strips and vegetable oil in large bowl to coat.

3. 3

   Transfer strips to baking sheet.

4. 4

   Bake until crisp, stirring occasionally, about 15 minutes.

5. 5

   Bring chicken broth, cumin, and cayenne pepper to simmer in heavy large saucepan over medium heat.

6. 6

   Add fresh spinach and cook until spinach is wilted but still bright green, about 4 minutes.

7. 7

   Add cilantro and 3 tablespoons lime juice.

8. 8

   Season soup to taste with salt and pepper, adding more lime juice if desired.

9. 9

   Ladle soup into bowls, top with tortilla strips and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.