White Chile

Ingredients

1 pound of chicken (cooked & cubed)
1 TBS vegetable oil
1 small onion, diced
6-8 small garlic cloved, minced
1 can diced green chiles
2 (15 oz). can white beans (do not drain)
4 cups chicken broth
1 tsp chicken bullion
2 tsp ground cumin
2 tsp oregano
1 to 1/2 tsp cayenne pepper(depending on how tough you are)
1 cup sour cream
3 cups cheese
2-3 TBS chopped cilantro

Directions

Cook the chicken and set aside. In a large stock pot heat up vegetable oil and add minced onion. Cook 1-2 minutes and add minced garlic. Cook another 1-2 minutes until both are tender. Add the diced green chiles and cook for about 1 minutes. Add beans, broth, buillion, cumin, oregano & cayenne pepper & cooked chicken. Stirl together and put a lid on the pot. Simmer at a boil for about 10-15 minutes. Turn down to a low heat until ready to serve.

Right before serving, stir in cheese & sour cream. Garnish with cilantro.

(Great with tortilla chips!)

Serves about 6 adults.


Recipe from Colleen Morrell
Photo by Sophie Weber

Zupa Tuscana

Ingredients

1/2 lb spicy sausage links ( I use the big ones, peel off the oustide skin-like layer and cook it like ground beef)
2 medium potatoes, cut in half lengthwise and then into 1/4 in slices.
1/2 onion diced
6 slices of bacon (cooked, cut or crumbled)
1 1/2 tsp minced garlic
2 cups kale leaves, cut in half and then sliced
2 tablespoons chicken base (or 3 tsp chicken bullion)
1 qt water (4-5 cups)
1/2 cup heavy whipping cream
dash of dried crushed red peppers

Directions:

Cook sausage in large stock pot (cook bacon separately). Add onions and cook until translucent. Add garlic and crumbled bacon and simmer for 1 minute. Add chicken base, water and potatoes - simmer until potatoes are cooked through (30 minutes). Add kale leaves, crushed red peppers and cream and simmer. (It may need some salt or chicken bullion - add to your liking.)

Olive Garden Recipe
Photo by Sophie Weber

Chicken Soup over Mashed Potatoes

Ingredients:
Mashed Potatoes
6 large russet potatoes, peeled & diced
1 TBS salt
1 TBS pepper
1/2 cup butter
1/2 cup sour cream

Chicken Soup
Cooked chicken (1 lb)
1 can cream of chicken soup
1 package of lipton noodle soup
1 large carrot, peeled and chopped
2 sticks of celery, chopped
1/2 onion, chopped
(you can use any other vegetables you have in the fridge, corn, broccoli - whatever you like)


Directions:
Boil the potatoes until soft. Drain the water and add butter, pepper, salt and sour cream. Mash together
While potatoes are boiling put a bit of butter or oil in the sauce pan. Cook onions & celery until translucent. Add carrots and cook for 5 minutes. Add the package of lipton noodle soup and 2 cups water (enough to cover the vegetables). Boil until the noodles and carrots are soft. Add cream of mushroom soup. Mix and let simmer for 5-10 minutes. Serve soup over mashed potatoes.

Serves 4-6

Recipe by Jolene Johnson
Photo by Haley Rencher

Taco Soup

Ingredients
1 can black beans
1 can corn
1 can green beans
1 can diced tomatoes with green chiles
1 lb hamburger
1/2 onion chopped
1 pckg taco seasoning

Directions:
Cook chopped onion and brown hamburger in sauce pan. Add all other ingredients (do not drain canned food) once meat is cooked. Let simmer until flavor has melded. Serve with grated cheese, sour cream and tortilla chips.

Serves 4-6

Recipe & Photo by Haley Rencher