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

Colleen, is the pulled pork you use sweet and vinegar-y? I'm trying to imagine all these flavors together but my brain keeps saying carnitas should taste "like this". Stupid brain. Cathy, I've used a similar rub then cooked low and slow in the oven. The taste was good but my roast ended up dry. What did I do wrong? As for the Liqiuid Smoke, there's something about that flavor that doesn't do it for me, although my husband and brother in law are okay with it. Adding real cut up smoked pork (chops) gave it that authentic taste w/o having to use the liquid stuff or actually do the smoking. Semi-related story: When we were newlyweds we lived next to my new sister in law. Imagine Martha Stewart with a southern accent, black hair and startling blue eyes. She was so perfect that it was intimidating - the way she kept her home, the way she looked, everything - but especially her cooking. Everything she made was delicioius, and there I was next door, only knowing how to cook hot dogs, hamburgers, frozen pizza and tacos. I had a taste for sloppy joes one day - which we called bar b q sandwiches in my family. I called up the sil and asked, "How do you make bar b q?" To which she answered, "Well, first you dig a pit ..." I've been trying to perfect NC barbeque ever since then (without having to dig anything, lol). In other news, my son, his girlfriend and one of their friends stopped by on Sunday so I have WAY LESS leftovers to screw up. Thank you all for your help!

Hi! My router was goofed up the past couple days at the pole...just got back online this afternoon! I fry the ancho in a screaming hot SS skillet just a couple seconds until it slightly scorches. Be careful...they can put off fumes that can burn your eyes. The frying intensifies the flavor...it's noticeably in the finished product. Same technique as for making mole. Lindac, I make bean soup similar to yours also but I make several different types. We get bored with the same bean soup all winter. The tomatillos are 14 ounce cans. Yes, it was a lot of shredded pork. I had it leftover so I used it up in the soup. Beverly, I think dried ground ancho or poblano would be fine. Even jalapeno would work...it just for a bit of heat without overpowering the soup. AM, Yes...Norwich is only about 20 minutes (10 miles) from us! Call next time, please!! I don't usually jot down ingredients when I make soup. I'm glad I did this time...it's good! /tricia

CREAM OF ASPARAGUS SOUP "Taste of Home Magazine"-2000 Diabetic Exchanges Serves: 4 1 medium onion, chopped 1 garlic clove, minced 3 c. cut fresh asparagus (1-in. pieces) 2-1/2 c. low-sodium chicken broth 1/8 tsp. crushed red pepper flakes 3 oz. fat-free cream cheese, cubed 2 T. light sour cream 1 T. snipped fresh dill - OR - 1 tsp. dillweed 1/2 tsp. ground nutmeg IN a large saucepan coated with nonstick cooking spray, saute onion and garlic until tender. Add asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat. cover and simmer for 10-15 minutes or until asparagus is tender. Place a third of the mixture in a blender. Add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cover and cook over medium heat until heated through. Sprinkle with nutmeg. Nutritional Analysis: One serving equals: 91 calories...192 mg sodium...7 mg cholesterol...11 gm carbohydrate...8 gm protein...2 gm fat ++++ Diabetic Exchanges: 1 vegetable...1/2 starch...1/2 fat