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

1/2 cup finely diced carrots

2 large cloves garlic, minced

1 1/2 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon Spanish smoked paprika

6 cups chicken broth or stock

1 (28-ounce) can diced tomatoes with their juices

1 (4- to 4 1/2-ounce) can chopped mild green chilies and any liquid

4 cups shredded cooked chicken (see previous note)

1 (15-ounce) can black beans, rinsed and drained

2 cups fresh or frozen corn kernels (see previous note)

Kosher salt

Freshly ground black pepper

1/2 cup toasted pepitas (see note following recipe instructions)

1/3 cup packed cilantro leaves

1. In a large heavy pot over medium-high heat, heat the oil until hot. Add onions, celery, carrots and garlic and saute until vegetables are slightly softened, about 4 minutes. Add the oregano, cumin and smoked paprika and stir 1 minute. Add the chicken broth, tomatoes with their juices, and chilies and their liquid. Bring to a simmer, reduce heat to low, and simmer 15 minutes.

2. Add the chicken, black beans and corn, and simmer 5 minutes more. Season the soup with salt and pepper. (The soup can be prepared two days ahead. Cook to this stage; then cool, cover, and refrigerate. Reheat, stirring often, over medium heat.)

3. Place pepitas and cilantro in a food processor, and pulse until finely minced, scraping the bowl as needed.

4. Ladle soup into bowls and garnish each serving with a generous spoonful of the pepita mixture.

Note: To toast pepitas (pumpkin seeds): Place seeds in a skillet over medium heat and toast, stirring often, until lightly browned, about 4 to 5 minutes. Remove from the heat as they will continue to brown and transfer to a bowl.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)