My favorite soup that my husband and I sort of came up with ourselves is a chicken tortilla soup.
We use blended zucchini as a thickener.
I always tell myself to write down the recipe, but it hasn't happened yet. Hopefully this is enough info:
Cook up a chicken breast or two. This works well with either chicken that has been lightly browned and then poached in the soup liquid & shredded or with chicken that is grilled all the way through and then chopped & added at the end. Up to you.
Sautee a yellow onion, a few carrots, 2-ish zucchini, and a bit of garlic with some cumin, coriander, oregano, chili powder, salt, and pepper. Add a big can of whole tomatoes. Add some chicken broth (I usually do 4-6 cans).
Add a mix of peppers (I use poblano, red bell, anaheim, jalapeno...but it's kinda up to you how much spice/sweetness you want). You can roast these or not. I always used to roast them, but now I'm not so sure that it makes a huge difference.
In any case, simmer all of that together for a bit. Then blend until smooth (not the chicken!). Add chicken after the rest of the ingredients have been blended. Simmer a bit more. Serve with a small amount of crushed tortilla chips, a squeeze of lime, some cheese (cotija or queso quesadilla, preferably), a bit of avocado, a dollop of greek yogurt, and some cilantro.