Cumin, chili powder and cayenne pepper give Margaret Bailey's slow-cooked specialty its kick. "I serve bowls of it with crunchy tortilla strips that bake in no time," she writes from her Coffeeville, MIssissippi home. "Leftover soup freezes well for nights I don't feel like cooking."
We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. —Mary Adams, Fairport, New York
Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. —Michelle Larson, Greentown, Indiana
Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with sour cream, green onions, cheese or salsa on top. —Emmajean Anderson, Mendota Heights, Minnesota
"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."
My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers.
Artesia, New Mexico
I've gotten great response at our church dinners and senior groups whenever I bring this tick easy-to-fix soup. I usually take home an empty pot and often get requests for the recipe. The flavor seems to improve with leftovers...if there are any!