What a gem of a recipe! We accidentally got fire-roasted tomatoes with green chilis, so I made a southwestern rendition of the soup with chili powder, ancho chili powder, and cumin. I also just used an immersion blender at the end to puree part of the soup before adding the greens, and that worked great - the soup was quite thick. What a nutritional bargain for 2 1/2 cups serving size and 323 calories! I prefer kale to spinach - I think spinach tastes kind of slimy in soups, but that's just me. This recipe is going into our regular rotation.