1 medium white onion, sliced

1 tablespoon cooking oil

2 medium zucchini or other summer squash (10 ounces total), thinly sliced

2 cups salsa

2 cups chicken or vegetable broth

4 cups torn, stemmed spinach leaves (about 5 ounces)

8 ounces tortilla chips (about 8 cups, loosely packed)

1/2 cup finely grated Mexican queso anejo, Parmesan or Romano cheese (2

ounces)

In a large saucepan or Dutch oven, cook the onion in oil until tender, but not brown. Add zucchini. Cook and stir until the vegetables begin to brown.  Add salsa, broth and spinach. Bring to boiling. Add the tortilla chips and stir to coat. Remove from heat. Cover and let mixture stand for 5 minutes. Very carefully stir the mixture to check that the chips have softened nicely. If there's still too much crunch remaining, dribble in a little extra broth and return the mixture in saucepan to heat for a few minutes. Sprinkle with cheese. Serve from the pan. Or you can spoon mixture onto warm plates or into shallow bowls in the kitchen before sprinkling with cheese. Makes 4 to 6 main-dish servings.

Nutrition facts per serving:

calories: 280

total fat: 16g

cholesterol: 10mg

sodium: 850mg

carbohydrate: 30g

fiber: 6g