On Sat, 23 Aug 2014 23:14:14 -0600, Janet Bostwick
> wrote:

> On Sat, 23 Aug 2014 21:04:56 -0700, sf > wrote:
>
> snip
> >
> >You could use this recipe for ideas because it's pretty close to what
> >you're describing except it's not from scratch.
> >http://www.elpinto.com/recipes/green...hicken-chowder
> >
> snip
> I've saved this recipe. It's just enough different than my chicken
> tortilla soup. Thanks
> Janet US

I've taken to adding (pan) roasted corn to practically everything
Southwesty, now that it's summer and we have lots of fresh corn in the
grocery store. Potatoes say New Mexico to me and I use the yellow
waxy variety for soup. Have you ever roasted your own chiles? Once
you do that you won't want to go back to canned.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.