My cousin Kara made this soup for us at book club a couple months ago and I’ve been craving it ever since. So I made it for Halloween night instead of our traditional taco soup. I got pumpkin bread bowls to make it extra festive. I think I was WAY more excited about those bowls than my family was. Let’s just admire that work of art for a minute… Ok, here’s the recipe: 2 large cans chicken broth 2 pkg. cream cheese, softened (I just used one because that’s all I had and it was still delish) 1 chopped onion 2 cloves crushed garlic 1 bunch cilantro, chopped 1 tbs. chili powder 1 tsp. cumin 2 c. or 16 oz. Pace picante 3-4 cans of chicken (I boiled and shredded mine instead cause that’s what Kara did and I loved hers…) 1 c. milk or cream (I used cream cause I wanted to make up for the lack of cream cheese…) 2 cans corn 1 can black beans (drained) avocado Sauté onion and garlic in 2 tbs. olive oil, add broth, milk or cream, cream cheese, corn, salsa, beans and bring it all to a boil. Add the cilantro and chopped avocado at the very end of cooking. You can add a dollop of sour cream, cheese or crushed chips but I think it’s perfect without. Makes my mouth water to think about this…maybe I better go make some more.