In a medium saucepan, simmer the chicken with the chicken broth, over medium-low heat until the chicken is no longer pink inside, about 12 minutes.

Remove the chicken to a bowl, cover and let stand while making the sauce.

Reserve the broth.

In a skillet, heat the oil and cook the onion and garlic until softened, 3 to 4 minutes.

Scrape the mixture into a blender or food processor.

Add the tomatillos, serranos, cilantro, oregano, cumin, sugar, and ¼ cup of the chicken broth.

Purée until smooth.

Transfer the mixture to a saucepan and cook about 8 minutes, stirring, to reduce the liquid and blend the flavors.

Add salt and pepper.

Shred the cooled chicken and mix with the sauce.

Use as a filling for burritos or tacos.

Trim the chicken of all visible fat, and cut each breast crosswise into 3 equal pieces.

Heat the oil in a nonstick skillet over medium-high heat and cook the chicken about 2 minutes per side, or until lightly browned on the outside.

Add all of the remaining ingredients.

Stir to combine, reduce the heat to low, and add 1 tablespoon of water.

Cover and simmer until the chicken is no longer pink inside at the thickest part, 4 to 5 minutes.

Remove the chicken pieces and when cool enough to handle, shred the chicken and return it to the pan.

Stir to mix.

Adjust seasoning.

In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until translucent, about 4 minutes.

Stir in the cumin and oregano.

Cook 30 seconds.

Add the zucchini and broth.

Bring to a boil, and cook until the zucchini is very tender, about 20 minutes.

Cool for about 10 minutes.

Stir in the cilantro.

Transfer the soup to a blender or food processor and purée, in batches if necessary, until smooth.

Transfer to a bowl.

Season with salt and pepper.

Cover and refrigerate until cold, about 3 hours.

Soup can be made 1 day ahead.

To serve, ladle soup into bowls.

Garnish with a swirl of crema, sour cream, or yogurt.

In a heavy saucepan, heat the butter over medium heat.

Add the leek, onion, garlic, and chile.

Cover and cook slowly at medium-low heat 3 minutes.

Add the chayote and cook, stirring frequently, 5 minutes.

Add the stock or broth and the salt.

Bring to a boil.

Add the cilantro bouquet, reduce heat to low, and simmer until the chayote is tender, about 15 minutes.

Discard the cilantro.

Cool the soup to lukewarm.

Transfer the soup to a blender or food processor and purée until smooth.

Return the soup to the pan and bring to a boil.

Add the cream and simmer, uncovered, 5 minutes, stirring with a wooden spoon.

Adjust seasoning, remembering that the seasoning’s impact will decrease once the soup chills.

Refrigerate until the soup is very cold, at least 4 hours.

Serve in bowls placed on crushed ice, if possible.

Garnish with freshly peeled diced apple.

In a blender or food processor, purée all the ingredients except the sherry until smooth.

Refrigerate the soup (at least 3 hours) until shortly before serving.

Divide the soup among 4 cold soup bowls.

Pass a small pitcher of sherry at the table for each person to add about 1 teaspoon to the soup, if desired.

Preheat the oven to 400°.

Put the bread cubes on a baking sheet and toast in the oven until dry and beginning to brown about 5 minutes.

Remove from the oven.

Heat the oil in a skillet until shimmering and fry the toast until crisp and brown.

Drain on paper towels and put into a small condiment bowl to serve with the soup.

Put half of the chopped green pepper, half of the cucumber and half of the tomatoes in a blender.

Put the remaining chopped vegetables into separate small condiment bowls.

Put all of the chopped onion in a small condiment bowl.

Set the condiment bowls aside until you serve the soup.

Add 1 cup of the tomato juice to the blender and purée the vegetables as smoothly as possible.

Pour the purée into the bowl with the remaining tomato juice.

Add salt and pepper.

Cover and refrigerate at least 1 hour, or up to 6 hours.

The soup is best served the day it’s made.

Shortly before serving, peel and dice the avocado and put it into a small condiment bowl.

Arrange all the condiment bowls on the table for each person to add to the soup.

Ladle the cold soup into individual bowls and serve.

In a blender or food processor, blend all of the ingredients except the cilantro and limes.

Transfer to a large bowl.

Cover and refrigerate until very cold, 3 to 4 hours.

Serve with a sprinkle of cilantro.

Pass lime wedges at the table.

In a large saucepan, melt the butter with the oil over medium heat.

Add the onion and oregano.

Cover and cook, stirring frequently, until the onion softens, about 4 minutes.

Add the walnuts, broth, and crushed red pepper.

Bring to a boil, then reduce the heat to low, cover and simmer 15 minutes.

Transfer the soup to a blender or food processor and purée until smooth.

Add the cream and salt.

Blend smooth.

Return to the pan.

Bring to a boil over medium heat.

Cook, stirring, 1 minute.

Preheat the oven broiler.

Cut the red pepper in half lengthwise.

Discard the stem and seeds.

Put the pepper, skin side up, on a foil-lined pie plate and press with palm to flatten.

Roast under the broiler until charred and blistered, about 4 to 5 minutes.

Transfer to a plastic bag and steam 10 to 12 minutes.

Remove the skin.

Coarsely chop the pepper and place near the stove.

In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes.

Add the broth, wine, potato, salt, and coarsely chopped red pepper.

Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes and pepper are very tender, 18 to 20 minutes.

Transfer the soup to a blender or food processor and purée until smooth.

Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently, and cook 3 to 4 minutes.

Stir in the pepper.

Adjust seasoning.

Divide among 4 soup bowls.

Scatter the crumbled cheese equally over each bowl.

Pick over the lentils, and remove any small pebbles or debris.

Place the lentils in a strainer and rinse thoroughly.

Drain and set aside.

In a large pan, heat the oil over medium heat, and cook the onion, garlic, and cumin, stirring, until the onion begins to brown, 3 to 4 minutes.

Add the carrot, broth, tomatoes, water, crushed pepper, salt, and the reserved lentils.

Bring to a boil, then reduce the heat to low, cover and simmer until the lentils are tender, about 15 to 20 minutes.

Transfer soup to a blender or food processor, and purée, in batches if necessary.

Return the blended soup to the pan, and bring to a boil, uncovered, over medium-low heat, stirring frequently, and cook 3 to 4 minutes.