Do you know the meaning of Cinco de Mayo? I happily celebrate this holiday with an array of fabulous Mexican food but really never looked into its history. It is a holiday where the Mexicans defeated the French in a huge battle in Puebla, Mexico, against overwhelming odds. Puebla and many U.S. cities have huge celebrations with parades, festivals and dancing. And, of course, food!

Betty Rosbottom is a talented cook and cookbook author. In her latest book, Soup Nights (Rizzoli, 2016), she offers up a stunning variety of satisfying soups and sides that span the seasons. Her inspiration for the following comforting soup was finding a hearty soup to enjoy after a day on the ski slopes.

It turns out Colorado chicken soup is equally good on a snowy day or a warm spring day. It is based around a flavorful tomato and chicken stock to which shredded chicken, black beans and corn are added. A garnish of toasted pepitas and cilantro blended in a food processor (like a pesto but without oil) tops each serving. I think this is a perfect dish for celebrating Cinco De Mayo.

Author Rosbottom suggests using a good quality rotisserie chicken from your local supermarket. Note: A 2- to 2 1/2-pound chicken will yield 4 cups white and dark meat. Pull meat off bones and shred or cut into thin strips. Also, if using frozen corn, defrost and pat it dry, then saute the kernels in 2 tablespoons olive oil in a medium skillet over medium heat. Stir often until the corn is lightly browned, 4 to 5 minutes. This will bring out the sweetness of the corn.

Begin with a romaine, orange and avocado salad dressed with a zesty lime vinaigrette. Serve a variety of Mexican beers. For dessert, a flan of course. Pick it up at your market or Mexican bakery. Since it's springtime I like to spoon sweet sliced strawberries over the top of the flan. Enjoy!

Colorado Chicken Soup with Black Beans, Corn and Pepitas

Serves 6

2 tablespoons olive oil

1 cup chopped onion

2/3 cup finely diced celery

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