Instructions: In a 4- to 5-quart pan over high heat, bring broth, onion, carrot, green chilies, garlic, and basil to a simmer. Cover, reduce heat to low, and simmer 15 minutes.

Turn heat to high and bring broth to a boil. Add ravioli and cook until just barely tender to bite, 4 to 6 minutes. Add chicken and cook until hot, about 2 minutes more.

Ladle soup into bowls, and sprinkle with parmesan cheese.

This recipe yields about 7 cups, 4 servings.

Comments: Every summer Tammy Moore-Worthington buys three bushels of roasted mild New Mexico green chilies and freezes them to use throughout the year. She adds a couple of the chilies to this speedy soup (you can substitute canned green chilies). Leftover grilled chicken adds a smoky note.

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