- 1 medium sized white onion, sliced
- 1 tablespoon vegetable oil
- 2 medium (10 ounces total) zucchini, cut into small dice
- 1 jar (16 ounces) Frontera Tomatillo Salsa or Frontera Guajillo Salsa
- 2 cups rich-tasting chicken or vegetable broth
- 1 teaspoon salt or to taste
- 4 cups baby spinach, well rinsed
- 8 ounces Frontera Thick & Crunchy Tortilla Chips
- ½ cup finely grated Mexican queso añejo, Parmesan or Romano
- Optional: Shredded cooked chicken, sour cream
In a large saucepan or small Dutch oven, cook the onion in the oil over medium-high until it begins to soften, about 5 minutes. Add the zucchini and cook, stirring frequently, until it begins to brown, about 3 minutes longer.
Stir in the salsa, 2 cups broth and salt. Heat to a boil, then stir in the spinach and tortilla chips, coating them with the broth mixture. When the mixture comes to a simmer, cover the pan and remove it the heat. Let stand for 5 minutes.
Very carefully stir the chilaquiles to check that the chips have softened nicely (but are not mushy). Gently spoon onto warm plates, sprinkle with the cheese and optional chicken and sour cream. Serve immediately.