Throughout January, the Times Record will publish readers’ and staffers’ favorite soup recipes. This week, we share Chicken Tortilla Soup, Italian Wedding Soup, Vegetable Soup and Beetroot Soup.Chicken Tortilla Soup.

    * 2 skinless, boneless chicken breasts
    * 1/2 teaspoon olive oil
    * 1/2 teaspoon minced garlic
    * 1/4 teaspoon ground cumin
    * 2 (14.5 ounce) cans chicken broth
    * 1 cup frozen corn kernels
    * 1 cup chopped onion
    * 1/2 teaspoon chili powder
    * 1 tablespoon lemon juice
    * 1 cup chunky salsa
    * 8 ounces corn tortilla chips
    * 1/2 cup shredded Monterey Jack cheese

In a large pot over medium heat, sauté the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa.

Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

~ Recipe from Tina Dale of Van Buren.

Italian Wedding Soup

For the meatballs:

    * 1/2 pound ground beef
    * 1/2 pound ground pork or turkey
    * 1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread)
    * 1 egg
    * 1 tablespoon parsley, finely chopped
    * 1/2 clove garlic, minced (optional)
    * 1/2 teaspoon paprika
    * 1/2 teaspoon salt and pepper to taste

For the soup:

    * 4 cups chicken broth
    * 2 cups spinach, chopped
    * 1/4 cup Romano cheese
    * Orzo

Combine ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in mixing bowl. Mix well and form into tiny meat balls.

Place meatballs on a greased baking sheet and bake for about 25 minutes at 350 F, until brown.

Cook soup pasta as directed on the package. Do not overcook. The pasta should be firm when added to the soup.

About ten minutes before serving, bring the chicken broth to a boil, add the spinach and cook until tender.

Add the meatballs and pasta and return soup to a simmer. Stir in cheese and serve.

~Recipe from Golden Loller of Alma.

Big Batch Vegetable Soup

    * 2 tablespoons olive oil
    * 2 cups chopped onions or thinly sliced leeks (whites only)
    * 1 cup thinly sliced celery
    * 2 teaspoons Italian seasoning
    * Coarse salt and ground pepper
    * 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
    * 1 can (28 ounces) diced tomatoes, with juice
    * 1 tablespoon tomato paste
    * 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes and zucchini (cut larger vegetables into smaller pieces)

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.

Add broth, tomatoes and their juice, tomato paste and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer and cook, uncovered, 20 minutes.

Add vegetables to pot and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

~ Recipe from Martha Stewart Recipes.

Beetroot Soup

    * 2 tablespoons olive oil
    * 1 onion, diced
    * 1 celery rib, diced
    * 1 garlic clove, crushed
    * 3 large beetroots, peeled and diced
    * 1/2 cup orange juice
    * 3 1/4 cup vegetarian chicken stock or 3 1/4 cup vegetarian beef stock
    * 1 tablespoon balsamic vinegar
    * Salt & freshly ground black pepper
    * Yogurt or sour cream, to serve (optional)

Heat a heavy-based saucepan over a medium heat.

Add oil, onion and celery and cook for 4-5 minutes, stirring often.

Add garlic and diced beetroot and cook for a further 5 minutes, stirring often. Add orange juice, stock and vinegar and bring to a boil.

Lower heat and cook for 15-20 minutes or until beetroot is tender.

Add pepper to taste and serve each bowl with a spoonful of yogurt or sour cream.