• 1 can (28 oz) chicken broth
• 1 jar (32 oz) mild salsa
• 1 pkg (9 oz) fresh cheese tortellini
• 2 cups fresh spinach leaves, torn
• 1 can (16 oz) kidney beans, drained
• 1 cup fresh mushrooms, sliced
• Parmesan cheese and tortilla chips

1. Heat chicken broth in 4-quart soup/stew pan. Add cheese tortellini and bring to a boil.
2. Add mushrooms and let simmer for 4 minutes.
3. Add salsa and let simmer 4 more minutes.
4. Stir in kidney beans and spinach and simmer for 2 minutes.
5. Top each bowl with crushed tortilla chips and Parmesan cheese.

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