I have about 15 cans of condensed tomato soup in my pantry right now...I love it because it's easy flavor, healthy, and very versatile. I was going to make a tomato soup with fresh basil, but then I realized that my basil had gone bad. I took a look into my freezer and refrigerator to see what kind of vegetables I had. Frozen spinach is one of my favorite vegetables to cook with; it can go with and in almost anything. I decided to use that and the rest of a jar of salsa and make this Mexican inspired tomato soup. I will probably add black beans and jalapenos next time if I have them!
Spinach and Salsa Mexican Tomato Soup
1 can condensed tomato soup
Unsweeted almond milk (you can use milk or soymilk...i prefer to make my tomato soup with almond milk...whatever you do though, don't use anything vanilla flavored)
1/4 bag frozen spinach
1/4-1/2 cup of salsa (I used Pace's Southwest Chipotle)
1 Tbsp Minced Garlic
Juice of a few wedges of lime (or if you buy te lime shaped lime juice, a few squirts of that)
1 slice sharp cheddar cheese (or your favorite cheese)
sprinkling of crushed tortilla chips
Prepare tomato soup: Put one can of condensed tomato soup in a pot, add in a can full of unsweetened almond milk. Turn heat on stovetop to medium. While heating, add in frozen spinach, salsa, minced garlic, and mexican seasoning. Bring to a boil so that everything in the soup is cooked. Add in lime juice.
Garnish with a few strips of cheese and a sprinkling of crushed tortilla chips.