A Tex-Mex-inspired soup with chicken, beans, corn, and taco seasoning. Top with cheese and tortilla chips for a satisfying meal.

Roast chicken, crispy bacon, tender kale, and sweet red onion are tossed with gnocchi and topped with lemon zest and Parmesan for this hearty meal.

This recipe is an adaptation of a shrimp bisque from Williams-Sonoma Soup Cookbook. It's a lovely soup, but I like my bisque a little spicy with some heat and substance. Deviating a bit from the classic recipe, I added tomatillos and chipotles en adobo to the shellfish broth. I pureed half the cooked and peeled shrimp, then for the finished product chopped the remainder of the shrimp and added it to the bisque.