Instructions: Combine broth and squash in a 4- to 6-quart pan over high heat. Stir frequently until squash is thawed and mixture boils, 15 to 18 minutes.

Stir in beans, chicken, salsa, and tequila and lemon juice to taste; stir often just until hot, 1 to 2 minutes.

Ladle into wide bowls. Garnish with cilantro.

This recipe yields 4 servings.

Comments: Donna Higgins threw this soup together as a "desperation dinner." She used canned black beans and chicken broth from the pantry, and squash from her garden.

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