The fresh lime and cilantro in this zesty treat remind me of warmer climates—a nice bonus on chilly days here in northern Michigan. I lightened up the original recipe by baking the tortilla strips rather than frying them. —Marianne Morgan, Traverse City, Michigan
“This is wonderful served over tortilla chips or with corn bread as a side.” Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal.
Heather Hamilton - Bunker Hill, WV
A touch of baking cocoa gives this chili a rich flavor without adding sweetness. When I was growing up in the North, we served chili over rice. But after I married a Texan, I began serving it with chopped onions, shredded cheese and, of course, corn bread! —Audrey Byrne, Lillian, Texas