Oh, this is such a mild and yummo soup.  I have been experiementing with the recipe, and have modified it to have one less jalapeno and an addition of one teaspoon of paprika.  Safe for sensitive toddler tummies!

Ingredients:
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
1 jalapeno, finely diced
1 teaspoon paprika
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, cut into thin strips, and grilled or fried
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Instructions:
In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepeno and cook for another minute. Pour the chicken broth, paprika, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

I have discovered that the real trick to creamy, buttery, heavenly potatoes is to use Yukon Gold potatoes instead of Russets.  According to the Food Network,

"Starchy potatoes, like russets, have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy. All-purpose, or chef's potatoes, like Yukon Golds, have medium starch and medium water. All-purpose potatoes are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are at once moist and fluffy: they keep most of their shape in soups and don't dry out when baked."

Here's our recipe for perfect Thanksgiving mashed potatoes:

Ingredients:
3 lbs Yukon Gold potatoes, peeled and quartered length-wise
1 teaspoon salt
8 Tbsp heavy cream
4 Tbsp butter
2 Tbsp milk
Salt and pepper

Instructions:

Put potatoes into a saucepan. Add 1 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat!.) Salt and pepper to taste.

Serves 8

This is an ex-boyfriend's family's recipe that I've been making for years now.  (Thank you, Donny!)

Ingredients:
2 loafs white bread, cubed (I prefer Challah)
1 1/2 pounds sweet Italian sausage (I buy in bulk at Whole Foods; otherwise, remove casings)
1 1/2 cups chopped leeks
1/2 cup diced carrots
1/2 cup diced celery
2 T fresh thyme
1 T fresh chopped sage
1/4 cup butter
2 cups chicken stock

Roasted Garlic Oil:
2 garlic heads
3 thyme sprigs
1 cup olive oil

Instructions:

Cut 2 garlic heads in half and place on the bottom of a baking dish. Add in 3 sprigs of thyme. Now, pour 1 cup of olive oil over top. Place into a preheated 300 degree oven for 1 hour. While the olive oil is in the oven, dice the two loaves of bread. You want to remove the crust and discard. You want to fill a 10 x 15 baking dish. When the olive oil has finished, remove from oven and strain out the garlic and thyme. Place the diced bread into a large container for mixing. Pour 3/4 cup of the garlic infused olive oil over the bread. Using two wooden spoons mix the bread till all the cubes are coated with the oil. Place onto a large cookie sheet and place into a 375 degree oven for about 20 minutes. Be sure to mix the bread cubes every once in a while. This will help to brown all sides. 

In a large sauce brown the sausage till cooked and remove any fat  that is left over after frying. Set aside. In another saucepan add the remaining  1/4 cup of olive oil and 1/4 cup of butter. Once the butter has melted, sauté  the carrots, celery and leeks. Sauté for a few minutes till tender. Add the vegetable mixture to the cooked sausage. Pour the browned bread cubes back into the large mixing container. Add the cooked sausage, thyme, and sage. Pour in the 2 cups of chicken stock and mix till all the chicken stock is absorbed. Add a little black pepper and salt to taste. Pour mixture into a 10 x 15 baking dish. 

Cover with tin foil and bake at 350 degrees for 25 minutes. Remove tin foil and bake uncovered for another 35 minutes till the top is lightly browned. 
 
Serves 8 hungry people

Ingredients:
6 medium yellow squash, chopped
1 med. onion, chopped
1 c. grated cheese
2 eggs
1/2 c. milk
1/4 c. melted butter
1 sleeve Ritz crackers, crushed
Salt and pepper to taste

Instructions: 
Cook onion and squash until tender and drain. (I use my steamer, actually.) Add milk and beaten egg to squash and onion mixture. Mix cheese, butter, and half of the crushed Ritz crackers together, then add to squash mixture.  Add salt and pepper. Pour into buttered 9 x 13 casserole dish. Sprinkle other half of crushed Ritz crackers on top. Bake at 400 degrees for 20 to 30 minutes.

Ingredients:
6 strips thick-cut bacon, cut into chunks
1 T. olive oil
1/2 red onion, diced
1 T. brown sugar
Big bag of green beans, trimmed and cut into 1 to 1 1/2 inch length

Instructions:
Fry the bacon chunks over medium heat until done; remove bacon to paper-toweled plate to drain.  Add olive oil to the bacon grease and bring back to medium heat.  Carmelize onion with brown sugar.  Drain on paper-toweled plate.  Put bacon and onions aside.

Steam green beans until just done.  (May have to do in 2 batches.)

In skillet reheat beans, onions, and bacon.  Serve hot.