Green Chili Corn and Potato Soup
2 tbsp. butter
1 leek slices, or 1/4 c. chopped onion
4 c. chicken broth
4 c. diced pared white potatoes
1 c. pared sliced carrots
2 tsp. lemon juice
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried leaf thyme
1 (1 lb.) can whole kernel corn, drained ( I use frozen white corn)
1/2 c La Victoria Green Salsa

In large saucepan, melt butter. Add leek and cook 5 minutes. Add remaining ingredients except corn. Cover and simmer 40 minutes or until potatoes are tender. Add corn and heat 5 minutes.

Butternut Squash Soup

1 large red onion, rinsed and chopped (3 cups)
2 3-pound butternut squash, cut into 1-inch chunks
6 granny smith apples cut into wedges
1 bay leaf
1 1/2 teaspoon kosher salt
5 cups low-sodium chicken broth
2 cups water
1/2 Marsala cooking wine
1 tablespoon fresh rosemary
1/2 tsp seasoned pepper
1/2 allspice
2 teaspoons olive oil
sour cream

1.Place the onions, squash, apples, bay leaf, rosemary, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes.
2.Let cool for at least 20 minutes. Remove and discard the bay leaf. Purée the soup in batches and warm over medium-low heat.
3.Meanwhile, place the rosemary on a cutting board and roughly chop. Ladle the soup into bowls and sprinkle with the sour cream and rosemary. And if you like a light sprinkle of allspice, too!