Weeknight Wonton Soup

Pour the chicken and beef broths into a large saucepan and bring to a boil over high heat. Add the water chestnuts green onions and frozen wontons and cook until the wontons are cooked through and floating 2 to 3 minutes.

Remove from the heat and stir in the fresh spinach. Cover the soup and let the spinach steam and soften in the hot soup for 2 minutes.

Season with Chinese five spice salt and cayenne pepper.