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For Marilyn in MN. I did a google search and came up with the following recipe. It sounds really delicious and I plan to try it one day when the weather is not so hot ... in the 90's here today. I have copied and pasted it exactly as it came up. If you try it, will you please let me know how it turned out?
Thanks, Sara in FL

Quesadilla Soup
Marianne Severson, West Allis

2 cans (10-3/4 oz. each) cream of celery soup
2 cups whipping cream
1 cup frozen peas, thawed
1 cup frozen corn, thawed
4 Roma tomatoes, diced
2 tsp. chili powder**
2 tsp. ground cumin
2 tsp. fresh garlic, chopped
2 cups cheddar cheese
salt to taste (optional)
spicy tortilla chips, coarsely crushed, for garnish


Place cream of celery soup in large pot. Gradually blend in cream. Add remaining ingredients except cheese and tortillas and bring to a boil over medium-high heat, stirring occasionally. If the soup is a little thick, add some water. Remove from heat and add cheese, stirring until melted. Taste and adjust seasonings, adding more chili powder, cumin, or salt (if needed) to taste. Top servings with tortilla chips. Makes about 6 servings.

Tester’s note: Chipotle chili powder was particularly good.

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