Quick Tortilla Soup
This hearty, veggie-packed soup packs a bit of heat, thanks to the tomatoes and green chiles! If you prefer things milder, swap in a 15-ounce can of no-salt-added diced tomatoes and add 2 teaspoons of low-sodium taco seasoning.
Look for greens that have been individually frozen (labeled as IQF). These are sold in bags rather than blocks, allowing you to measure out as much as needed. Kale or spinach frozen in blocks must be used all at once.
To poach chicken breasts: Bring 2 cups water or low-sodium chicken broth to a boil in a large shallow pan. Add 2 boneless, skinless chicken breasts (8 oz. total) and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer to a cutting board, let cool, and then gently shred with 2 forks. Cooked chicken will keep in the freezer for up to 3 months. Defrost it in the refrigerator 1 day before serving.