Ingredients
1 medium white onion, sliced 1 tablespoon cooking oil 2 medium zucchini or other summer squash (10 ounces total), thinly sliced 2 cups salsa 2 cups chicken or vegetable broth 4 cups torn, stemmed spinach leaves (about 5 ounces) 8 ounces tortilla chips (about 8 cups, loosely packed) 1/2 cup finely grated Mexican queso anejo, Parmesan or Romano cheese (2 ounces)Description
1 Medium White Onion, Sliced 1 Tablespoon Cooking Oil 2 Medium Zucchini Or Other Summer Squash (10 Ounces Total), Thinly Sliced 2 Cups
Midwest Living
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