"Super-easy and great-tasting, this chili makes a big batch of great party fare. I use my food processor to chop up the veggies and cut down on prep time. It’s also very tasty and lower in fat when made with ground turkey breast," says Cynthia Hudson of Greenville, South Carolina.
This recipe was handed down from my grandmother, who was a Danish caterer. My 100% Italian husband has come to expect this on a chilly evening as it now only warms the body but warms the heart as well.
—Karen Sue Garback-Pristera
Albany, New York
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
After tasting a similar soup in a restaurant, I tinkered around with a few recipes at home and this was the result. The recipe might seem complicated, but it’s really not. And I love the blend of flavors.
Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth.
Oromocto, New Brunswick
While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I longed for it but never came across a recipe. I experimented with many versions before creating this one.
San Antonio, Texas