Weeknight Wonton Soup

4 cups chicken broth

1 cup beef broth

1 (4 ounce) can water chestnuts, drained and chopped

3 green onions, chopped (tops included)

1 package frozen wontons

1 (5 ounce) bag fresh baby spinach leaves

½ teaspoon Chinese five-spice powder

salt to taste

1 pinch cayenne pepper

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.