‘This is one of my favorite Tortilla soup recipes, it reminds me of the soup you can get at Chili ‘s. if you don ‘t like it too hot cut down on the canned Chili ‘s Ingredients

1 1/2 lbs shredded cooked chicken
1 (15 ounce) can diced tomatoes
1 (14 ounce) can hatch green enchilada sauce ( important)
2 (4 ounce) cans hatch diced green chilies
1 (15 ounce) can pinto beans, rinsed and drained\
1 medium onion, chopped
2 tablespoons minced garlic
2 cups water
1 (15 ounce) can chicken broth
2 tsp each cumin, chili powder, salt, pepper
15 ounces corn, drained ( opt)
2 tablespoons chopped cilantro
avocado, cubed  sour cream * shredded cheese, of your choice  tortilla chips add 1/2 cup of milk near end of cooking if too spicy for your taste\

Directions Put all ingredients into a large crock pot. Cook for 6 to 8 hours on low. The others items on list are for garnish. Serve in your favorite soup bowls with chips , cheese and garnish of choice. Enjoy!’, ‘

 I had to do something with all that basil. This recipe so far is my favorite, and there is so much you can do with pesto!

Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste<

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.  note if it gets too dry, add olive oil sooner!\ Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.