Last winter, as the temperatures dropped, the Morning Light email began running the Wednesday Super Soup Spectacular, a weekly dive into the Jewish Light archives where more than 100 soup recipes live quietly, yearning to be rediscovered. This winter we’re turning to you at home, asking you to share your favorite soup recipes, old and new, with other Jewish Light readers.

If you have a recipe you would like to share email me at [email protected]

Today’s recipe comes from Tracy Rubenstein, who “borrowed” this recipe for “Chicken Tortilla Soup” from her Aunt Phyllis Schulman. So, after you make this, be sure to blow Aunt Phyliss a kiss and thank her for warming up our tummies with her soup.

Thanks, Tracy! Soup’s on!

Chicken Tortilla Soup

Use shredded chicken. You can use rotisserie.

Put in the crockpot with taco seasoning or just use chili powder and cumin. (I’ve done both. Your choice. Get the seasoning cooked into the chicken first.)

Add chicken broth. One box or more depending on how many you are serving.

One jar of Pace Medium Salsa

Diced or stewed tomatoes cut up, and/or one can of Rotel – (I use mild but I don’t like spicy.)

One can of corn. (I add a can of black beans, too.)

Cook in crockpot.

Add toppings: shredded cheese, sour cream, scallions etc.

Add mini tortilla strips you find in the salad dressing section.