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Recipe Summary

total:
30 mins
Servings:
4
Max Servings:
6
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Ingredients

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Directions

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  • In a large saucepan or Dutch oven, cook the onion in oil until tender, but not brown. Add zucchini. Cook and stir until the vegetables begin to brown.

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  • Add salsa, broth and spinach. Bring to boiling. Add the tortilla chips and stir to coat. Remove from heat. Cover and let mixture stand for 5 minutes.

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  • Very carefully stir the mixture to check that the chips have softened nicely. (Rick prefers them to have a few chewy edges. If there's still too much crunch remaining, the chef dribbles in a little extra broth and returns the mixture in saucepan to heat for a few minutes.)

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  • Sprinkle with cheese. Serve from the pan. Or you can spoon mixture onto warm plates or into shallow bowls in the kitchen before sprinkling with cheese. Makes 4 to 6 main-dish servings.

Nutrition Facts

280 calories; total fat 16g; cholesterol 10mg; sodium 850mg; carbohydrates 30g; fiber 6g.

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