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This flavorful soup is made with chicken broth, zucchini, summer squash, and Velveeta®, spiced up with green chiles and topped with cilantro. Serve with warm tortillas.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This Italian-inspired chili is packed with spicy turkey sausage and leafy kale for a tomato-y chili.
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