If you are still in need, here are a couple more that we love. The first one is Marilyn's recipe and really good! The second one calls for turkey but I sub chicken all the time, it's delish! The third is a chicken chili that I adapted from a number of other recipes. It's heartier than the others so would be a good main-dish soup. Creamy Chicken Tortilla Soup 2 tablespoons olive oil 1 large onion; chopped 2 tablespoons minced garlic 4 corn tortillas (regular or fried) 1 (14 oz.) can diced tomatoes with chilies 4 cups chicken broth 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon turmeric 2 cups chopped, cooked chicken 1 1/2 cups frozen corn kernels 1/2 cup heavy cream 1 cup shredded Monterey Jack cheese-optional 1 tablespoon chopped cilantro juice from 1/2 fresh lime 1 cup diced, seeded Roma tomatoes or 1 cup salsa Sour cream for garnish Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot. Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream. [](http://www.picturetrail.com/gallery/view?p=10&imgid=209196920) Turkey Spaetzle Soup Source: Betty Crocker 2T vegetable oil I large onion, finely chopped 1 medium carrot, finely chopped 1 stalk celery, finely chopped 1 clove garlic, finely chopped ¼ c all purpose flour 2tsp dried thyme 1/4 tsp black pepper 2 c diced, cooked turkey 6 c chicken broth 1 bag (12oz) frozen spaetzle Chopped fresh parsley (optional) In 4qt saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic, cook until crisp\-tender, about 2 minutes Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in turkey and broth, heart to a boil. Stir in spaetzle. Cook 2\-3 minutes, stirring occasionally. Garnish with parsley, serve. Yield: 6 servings (1\-3/4 c each) Per serving: 240 calories, 10g total fat, 70mg cholesterol, 17g carbohydrate, My notes: I cant get frozen spaetzle so I made my own. You could also substitute egg noodles for the spaetzle. This soup is delicious and really quick to prepare! Easy Chicken Chili 2 tablespoons vegetable oil 1 pound diced, cooked chicken meat 1 onion, chopped 2 cloves garlic, minced 2 cups chicken broth 1 (16 oz) jar salsa verde 1 (16 ounce) can diced tomatoes with chilies 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/2 teaspoon ground cumin 1 (15 ounce) can canellini beans 2 cups fresh or frozen corn kernels salt & pepper to taste FOR GARNISH Grated Cheddar Cheese Sour Cream Crispy Fried Tortilla Strips DIRECTIONS Heat oil in large stock pot., and cook onion and garlic until soft. Stir in broth, salsa, tomatoes, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. Linda

The Southwest Seasoning is a blend I get from Penzey's but you can also get blends from your regular grocery store. Penzey's is: salt, sweet ancho pepper, onion, garlic, Tellicherry black pepper,Mexican oregano, cayenne pepper, cumin, chipotle and cilantro. The seasoning is good but you could substitute black pepper and a kick like cayenne. Or, you could just leave it out and the soup is still very good. I like the tumeric mostly for the color...and it's good for you:) Sharon, thank you! We had the fresh salmon cakes last week for the first time since Spring. They are one of our Fall and Winter dishes. During warmer months we usually grill all our fish. (BTW, I've missed your pictures too...always beautiful!!!) Marilyn

Well, this thread made me hungry, so I madee this soup last night. All I can say is YUMMO! I didn't see your update, either, Marilyn. I used tortillas. I like that they are cooked and pureed in the soup rather than toasted and used as a garnish. Beachlily, here is a non creamy tortilla soup that I made for our annual soup party last fall. It's really good! Tortilla Soup with Chipotle Crema courtesy Emeril LaGasse 2 tablespoons olive oil 1 cup chopped onions 2 teaspoons chopped garlic 1 poblano pepper, and 1 jalapeno pepper, seeded and chopped 1 1/2 teaspoons salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1 tablespoon tomato paste 6 cups chicken stock 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes 1/4 cup chopped fresh cilantro leaves 2 teaspoons fresh lime juice 2 cups vegetable oil, for frying 6 stale corn tortillas, cut into 1/4-inch-thick strips 1 teaspoon Essence (recipe follows) 1 avocado, peeled, seeded, and chopped, for garnish Chipotle Crema, accompaniment, recipe follows In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema. Chipotle Crema 1/2 cup sour cream 1 teaspoon chopped chipotle peppers in adobo sauce 1/8 teaspoon salt In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup. Emeril's ESSENCE Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. I bought a jar of the Essence, already prepared, at the grocery store Linda

The Taco Soup recipe I use makes 10-12 servings (or more) and sometimes I double it if I am preparing it for a bunch of hungry firefighters. I usually make it in a big stock pot, but you can make it in a crock pot if your crock pot is large enough (my largest crock pot can hold a single batch of this recipe but my smaller one cannot, and if I double it, I have to cook it in a large stock pot on the stove). This one gets rave reviews whenever I make it and it often is my go-to recipe when I'm cooking food to take to a bereaved family. I think the one thing that makes this Taco Soup more flavorful than any other taco soup recipe I've ever used is the packet of Hidden Valley Ranch dressing mix. Paula Deen's Taco Soup Recipe For chicken tortilla soup, I don't usually use a recipe, although I am sure that the first time I made it, I did use a recipe. Since then, I just wing it and vary how I make it depending on what sort of tomatoes and peppers I have on hand. Since I am a "pinch of this" and a "handful of that" type cook, it can be hard to translate that sort of cooking style into a recipe unless I were to go into the kitchen right now, whip up a batch and measure everything precisely as I did it. However, I looked online to find a recipe that is most like the one I use and I found the one from Rick Bayless. This one is so similar to what I do that I wonder if the first recipe I tried was indeed his. The only thing I do differently from the way he does it (and his way is superior, of course, as it gives you a smoother soup) is that I just throw everything in the pot and cook it. I don't take the time to puree any of it in a food processor or blender. So, here's his recipe: Rick Bayless' Recipe for Chicken Tortilla Soup