The flowers in the pots and gardens are still blooming very well. It is nice to have the long season of bloom; however, I am weary of watering and ready for a frost. I have been cutting back a few things and cleaning out some of the straggly looking flowers so that there will not be so much to take care of after a killing frost. I am planning to get some pumpkins and fall mums to decorate around the front yard area and near the mail box. The little cool spell we had last week felt like soup weather. This recipe was sent to me by a friend and it was very good. I added about one cup of corn that I had cut off the cob and froze when we had leftover corn on the cob. I do not waste much and usually freeze leftover vegetables to add to soup. Whenever I put a roast or other meat in the oven and do not plan to make gravy with the drippings, I rinse the roaster with a little hot water and freeze them in a plastic container to add to soup. For this recipe, I used leftover cut up chicken thighs from a previous meal.

Chicken Tortilla Soup

1 Can cream of chicken soup (10 3/4 oz)

1 Can cheddar cheese soup (10 3/4 oz)

2 Cups milk

2 Cups salsa (mild pace) I used home canned salsa

2 12 oz. cans chicken

Blend all ingredients together and simmer until hot; stir often. Serve with tortilla chips. Garnish with sour cream, if desired.