This is the time of year when people start posting their amazing holiday recipes and sharing mouth-watering photos on social media. I will frequently comment and ask friends to share their recipe if it looks particularly delicious; however, I’m often met with…“no, that’s a secret family recipe.” My sons are 9, 7, and 4 and basically in arranged marriages to get some recipes.
Is your family recipe on lockdown? For the love of food…share the recipe!
I don’t get it. I understand the love and memories attached to recipes and food, but why not spread that love and tradition. Whenever I get a recipe from a friend, I put their name in the title and think about them every time I make that meal. Every time I make “Sarah’s Apple Pie,” I think about my friendship with her and when I first got to try her pie at a squadron function in North Dakota. Now I get to have memories with my kids making her apple pie.
Here are some tasty soups that I think you’ll love, that were shared by my dear friends.
| Servings |
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Ingredients
- 1 onion chopped
- 1 TBSP olive oil
- 3 cups chicken broth
- 3 cans Great Northern Beans Drained and Rinsed
- 2 cups Cooked Chicken shredded
- 4 oz diced green chilis
- 1 tsp cumin
- 1/2 tsp garlic powder
- 3/4 tsp dried oregano
- 1/8 tsp black pepper
- 3/4 cup Sour Cream
- 1 1/2 cups Monterey Jack Cheese shredded
Ingredients
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Instructions
- In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except for sour cream and cheese.
- Simmer for 30 minutes, frequently stirring, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. If you like a little kick, add a few shakes of Tabasco sauce.
- Slow Cooker Version: Saute onion until soft and throw everything except for the sour cream and cheese in a crockpot on low for 3-4 hours. Shortly before serving, add sour cream and cheese. Stir until cheese is melted and add Tabasco sauce if desired.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
cups
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Ingredients
- 4 large Potatoes
- 2/3 cup butter
- 2/3 cup flour
- 6 cups Milk
- 4 Green Onions chopped
- 12 slices bacon cooked and crumbled
- 1 1/4 cup Cheddar Cheese shredded
- 8 oz Sour Cream
- 3/4 tsp Salt
- 1/2 tsp black pepper
Ingredients
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Instructions
- Bake potatoes until done. Cut in half lengthwise. Scoop out pulp and set aside.
- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth—Cook 1 minute, stirring constantly. Gradually add milk, stirring over medium heat until thick and bubbly. Add potato pulp, salt and pepper, 2 tablespoons of the green onion, 1/2 cup bacon, and 1 cup cheese. Cook until heated thoroughly and stir in sour cream. Add more milk if necessary (but it should be served thick).
- Serve with remaining green onions, bacon, and cheese on top.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
1.5 cup servings
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Ingredients
- 1 Rotisserie Chicken pull chicken off the bone and throw in the pot (or use any cooked chicken you prefer)
- 2 cans Hominy drained
- 1 can Black Beans drained
- 1 can Fire Roasted Tomatoes
- 1 jar Salsa
- 7 oz Diced Green Chili
- 6 TBSP lime juice
- 4 cups chicken broth
- 4 cups water
- 2 bullion cubes
- 1 bag Frozen Corn
- 1 handful cilantro
Ingredients
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Instructions
- From Meghann: So I have adjusted it a bit over the years. I actually add 8 cups of chicken broth, and then on top of that, I add two bouillon cubes to add more flavor. I add a hearty palm-full of cumin and about a teaspoon of chili powder. Add all of it but the corn and cilantro and allow it to simmer. Then add the corn and cilantro and simmer a bit more. Yes - none of this is technical, but once you make it on your own once, you will see that it's just so simple and can be tweaked to your liking. We serve it by breaking up tortilla chips in the bottom of a soup bowl, pouring the soup over the top, then adding cheese, sour cream, avocado, and hot sauce.
