• 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.

  • 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.

  • 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.)

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