Kalleen Kidd's Chocolate Frosting

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 T unsweetened cocoa powder
1 cup milk
1 cup butter, softened
1 cup semisweet chocolate chips, melted

1. Melt chocolate chips and set aside to cool, but still soft and stir-able.

2. In a small sauce pan, whisk together sugar, flour, cocoa and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the fridge or freezer.

3. Beat butter, add chocolate mixture, until fluffy, about a minute. Finally add melted chocolate and beat again until well combined and fluffy.

Kalleen Kidd's Delicious and Moist Chocolate Cake

1 package devil's food cake mix (Duncan Hines)
1 1/3 cup water
1/2 cup sour cream
2 large eggs
1/4 cup chocolate instant pudding powder

Mix all ingredients for 3 minutes on high. Bake at 325 until tests done.

Kalleen Kidd's Buttercream Frosting {chocolate or coconut frosting}

Mix 1 cup butter with 2 pounds of fresher powdered sugar, 2 tsp of vanilla and enough cream to get your desired consistency. The amount of cream varies by how soft your butter is. Add it very slowly.

*Milk can be used but cream whips and tastes better.
*Using a cup or two less powdered sugar can make a better tasting frosting.

*This can be made into coconut frosting by substituting coconut extract to taste in place of vanilla
*This can be made into chocolate frosting by omitting the vanilla, adding a bit less powdered sugar and adding cocoa to taste.

Kalleen Kidd's Delicious and Moist White Cake {or coconut cake}

1 (18 oz) white cake mix (Better Crocker)

1 cup flour

1 cup sugar

3/4 t salt

1 1/3 cups water

2 T vegetable oil

1 t vanilla

1 cup sour cream

4 large egg whites

Mix cake mix, flour, sugar and salt in mixer. In separate container combine water, oil and egg whites. With mixer running, alternate pouring in water mixture with sour cream until fully incorporated. Pour into greased or lined pans. Lightly tap pans on counter to bring air bubbles to top. Bake at 325 degrees for cakes and 350 for cupcakes until tests done (likely 30 minutes or more but check regularly).

*This can be made into a coconut cake by replacing coconut extract for vanilla. Use the coconut buttercream frosting and press coconut flakes all over cake.

Quick and Easy Parmesan Rolls {via Our Best Bites}

Ingredients

• 1 stick (1/2 cup) butter
• 4-5 cloves garlic, minced or pressed
• 2 teaspoons Italian seasoning
• 1/2 cup grated Parmesan cheese (fresh or canned)
• 20 rise and bake frozen rolls (like Rhodes)

Instructions

• 1
  Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.
• 2
  Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese.
• 3
  Place the dough in a 9x13" pan and allow to rise until doubled (follow the package directions).
• 4
  Bake according to package directions until the rolls are evenly golden on top and serve as soon as you can pull them apart without hurting yourself. Makes 20 rolls, but don't count on people being able to stop after 1 roll...

Favorite Chicken Fajitas

Ingredients

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

• 1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. 
• 2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. 
• 3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. 
• 4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Easy French Dip Sandwiches {via Cincy Shopper}

1 lb thin sliced Deli Roast Beef
1 Onion thinly sliced
32 oz Beef Broth
3 tbsp butter
1 1/2 tbsp Flour
1 tsp minced Garlic
2 tbsp Worcestershire
1/2 tsp Salt
1 tsp Black Pepper
4 Hoagie Rolls
8 slices Provolone Cheese

Melt butter in a large skillet over medium heat.
Add sliced onions, garlic and 1/2 tsp Black Pepper and sautee until tender.
Remove onions from skillet, leaving remaining butter in pan. Set onions aside.
Add flour to pan and 1-2 tablespoons of beef broth and scrape and stir to make a paste,
Add Worcestershire and remaining broth and bring to a boil.
Reduce heat and simmer for 15 minutes.
Split rolls and toast lightly.
Add beef to pan and allow to warm for 5 minutes.
Place beef on bottoms of rolls.
Top each with sauteed onions.
Cover each with 2 slices of cheese.
Place in oven for several minutes to melt cheese.
Place tops on each sandwich and plate.
Fill ramekins/small bowls with juice from skillet and serve with sandwiches.

Angela's Parmesan Oven-Fried Chicken

1/2 cup fine, dry breadcrumbs

1/3 cup grated parmesan cheese

2 T chopped fresh parsley

1/4 t garlic salt

1/4 t pepper

6 chicken breast halves, skinned

1/4 cup Italian salad dressing

Combine first 5 ingredients, set aside.

Dip chicken in salad dressing, dredge in breadcrumb mixture. Place chicken, bone side down, in a 13x9 backing pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until tender. Yield 6 servings.

Angela's Chicken Broccoli Casserole

3 cups cooked chicken chunks
2 cans cream of chicken soup
1 T. lemon juice
1/3 t curry powder
1 cup miracle whip, sour cream or mayonnaise
1 1/2-3/4 cups grated cheese
buttered bread crumbs
2 (10 oz) packages frozen broccoli spears (or equal amount fresh cooked)
3 cups rice (cooked)
Enough milk added to sauce to moisten ingredients

Butter casserole dish and spread rice on the bottom of the pan. Place chicken on top of rice. Combine soup, lemon juice and miracle whip or sour cream. Add enough milk to moisten ingredients. Cook broccoli as directed. Place over chicken pieces. Spread soup mixture over the chicken and broccoli. Top with grated cheese and butter crumbs. Back 30 minutes at 350 degrees.

Barbara Mecham's White Chili

1 lb. white navy beans (dry)

6 Cups chicken broth

2 medium onions, chopped

2 garlic cloves, minced

1 T. oil

2 (4 oz) cans chopped green chiles

2 t. cumin

1 1/2 organ leaves

1/2 t. pepper

4 cups cooked chicken breast meat, chopped

Toppings: tomatoes, lettuce, green onion, cilantro, olives, peppers, salsa, sour cream, cheese, crumbled tortilla chips, etc. as desired.

Combine beans, broth, garlic and half of the onion in a large pot. Bring to a boil and simmer 3 hours or until beans are tender. Meanwhile, in a skillet saute remaining onions in oil, add chiles, and seasonings. Mix thoroughly and add the beans. Simmer 50 minutes. Add chicken and cook about 15 minutes until warmed through. Serve with choice of toppings.

James Rogers' Giant Chocolate Chip Cookies

2 cups all purpose flour
1/2 t. baking soda
1/2 t. salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 T vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips

Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Grandma Mecham's Parsley Salad Dressing

3/4 t. salt
1/4 c. sugar
6 drops Tabasco sauce (optional)
2 T parsley leaves
dash of pepper
1/4 c. rice vinegar
1/2 c. vegetable oil

Blend all ingredients in a food processor and use!

Angela's Almond Torte

1 stick margarine (1/2 cup) melted (not butter)
1 c sugar
1 t. almond extract
2 eggs beaten
1 c. flour
slivered almonds (about 1 cup)

Combine ingredients except almonds; mix as little as possible (by hand with a wooden spoon). Pour into a 9" round wax paper lined pan (cake pan). Sprinkle with slivered almonds. Cool. Transfer to a plate or serving dish. Cut into wedges. Makes approximately 16 slices.

Healthy Crock Pot Chicken Tortilla Soup {via The Skinny Fork}

Ingredients:
Soup:
1 1/2 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts)
2 (14.5 Oz.) Cans 'No Salt Added' Diced or Whole Peeled Tomatoes, Un-drained
2 C. Unsalted Chicken Stock
1 (14.5 Oz.) Can 'No Salt Added' Black Beans, Drained & Rinsed
1 (10 Oz.) Can 'No Salt Added" Diced Tomatoes With Green Chilies, Un-drained
1 C. Frozen Corn
1 C. White Onion, Diced
1 Jalapeño, Seeded & Diced
2 Cloves Garlic, Minced
2 Tsp. Salt-Free Southwest Seasoning
1 Tsp. Salt
1 C. Corn Tortilla Strips/Chips
1 Limes, Cut Into 8 Wedges

Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt, Cilantro, Etc.

Put everything in your crockpot and give it a good stir. Secure the lid and set to cook on low for 6-8 hours.

If you use whole peeled tomatoes you will want to carefully smash the tomatoes at some point so that they break apart into smaller pieces. Careful though or you'll have super hot tomato juice/seeds everywhere!

Once the soup is nearly done, use a large spoon to pull the chicken apart into smaller pieces.

It should be so tender that this is easily done with a firm stir. But, if need be you can remove the chicken and piece apart with two forks and return to the soup.

Serve with your choice of toppings

Sausage, Potato and Spinach Soup {from Damn Delicious}

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 5 cups chicken broth
• 1 bay leaf
• 1 pound red potatoes, diced
• 3 cups baby spinach
• 1/4 cup heavy cream

DIRECTIONS:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
3. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
4. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
5. Serve immediately.

Teriyaki Salmon with Sriracha Cream Sauce {from Damn Delicious}

INGREDIENTS:

• 1 tablespoon cornstarch
• 1/4 cup reduced sodium soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 4 (5-ounce) salmon fillets

FOR THE SRIRACHA CREAM SAUCE

• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha*
• 1 1/2 tablespoons sweetened condensed milk

DIRECTIONS:

1. To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
3. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
4. In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
5. Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
6. Place salmon filets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
7. Serve salmon immediately with Sriracha cream sauce.

Penne a la Betsy {from Pioneer Woman}

• 1 pound Penne Or Mostaciolli, Cooked Al Dente
• 1 pound Jumbo Shrimp, Peeled And Deveined (can Use 1 1/2 Pounds If You'd Like It Chunkier)
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 2 cloves Garlic, Minced
• 3/4 cups White Wine
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream (can Use 1/2 Cup For A Less Creamy Dish)
•  Salt To Taste
•  Pepper To Taste
• 12 whole Fresh Basil Leaves

INSTRUCTIONS

Heat butter and oil in a large skillet over medium to medium-high heat. Add the shrimp and cook for a couple minutes, stirring, until just opaque. Remove them from heat and let them cool for a few minutes. When cool enough to handle, slice the shrimp in half (or chop them if you prefer) and set them aside. 

To the same skillet, add the onion and garlic and sauté, stirring occasionally, for 3 minutes. After the garlic Pour in the wine and let it reduce for a few minutes, stirring occasionally. (If you would rather not use wine, you can use low-sodium chicken broth or seafood broth instead.)

Add the tomato sauce and stir well until combined. Cook for 3 minutes, then stir in the heavy cream. Add salt and pepper to taste. Add the shrimp, then turn heat down to low and let simmer for a couple of minutes.

Stir in the pasta, then add torn basil on top and serve!

Can add Parmesan cheese if desired.

Baked Ham and Cheese Sandwiches {perfect for parties}

3/4 c. melted butter
1 1/2 t. Dijon mustard
1 1/2 t. Worcestershire sauce
1 1/2 T. poppy seeds
1 T dried minced onion
24 mini sandwich rolls
1 lb thinly sliced deli ham
1 lb sliced swiss or mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
3. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Creamy Pasta with Sausage and Kale {via Bev Cooks}

• 10 oz pipette pasta (or your favorite short, pudgy pasta)
• 3 links Italian sausage, casings removed
• 1/2 cup chopped sun dried tomatoes
• 1 (15 oz) can fire-roasted diced tomatoes, blended in a food processor until smooth
• 1 cup chicken stock
• 1/3 cup heavy cream (milk is fine, too)
• 5 oz chopped kale
• 1 slice bread, pulsed in a food processor, making breadcrumbs, then toasted
• salt and pepper

Instructions

1. In a large pot of salted water, boil the pasta according to package directions, until al dente. Drain.
2. In the meantime, brown the Italian sausage all over, until cooked through and crumbled. Add the sun dried tomatoes and sauté another minute. Add the tomato puree, chicken stock and cream. Let simmer for a minute or two, then add the kale. Once it’s wilted, add the cooked pasta and toss to coat. Taste it. Yeah, you need some salt. Season with a pinch of salt and pepper until it’s pawwwfect.
3. Garnish with toasted breadcrumbs and parmesan! Inhale.
4. Serves about four.

Angela's Sugar Cookies and Buttercream Frosting

Sugar Cookies

1/2 cup butter, softened

3/4 cup sugar

3/4 t. vanilla

1 egg

2 c. flour

1/2 t. baking soda

1/2 t. salt

Cream butter and sugar until light and fluffy; add vanilla and egg, mixing well. Combine dry ingredients, add to creamed mixture, blending well (mixture will be very stiff). Divide dough into three parts; roll each part on lightly floured surface to 1/8 inch thickness. Cut dough with desired cutters and place on lightly greased cookie sheets. Bake at 375 degrees for 8-10 minutes until lightly browned.

Butter-cream Frosting

1 16-oz. package powdered sugar

6 T. butter, softened

3 T. milk

1 1/2 t. vanilla

1/8 t. salt

Buttermilk Caramel Syrup {from Our Best Bites}

1. 3/4 c. buttermilk (I just use regular milk and it works fine)
2. 1 1/2 c. sugar
3. 1 stick real butter
4. 2 Tbsp. corn syrup (I just use 2 T of brown sugar)
5. 1 tsp. baking soda
6. 1 tsp. vanilla
7. 
   
8. Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients (and I'm not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.
9. Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.
10. When it's done, it should take on a golden-brown color. Remove from heat and add vanilla.
11. There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.

Creamy Au Gratin Potatoes

Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter

• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Angela's Potato Salad Recipe

7 large new potatoes, boiled
5 hard-cooked eggs
4 green onions, diced (including green part)
1 stalk celery, diced
1 jar (2 oz) pimientos
2 medium sweet pickles, diced
Paprika
Parsley
*Dressing

The day before, cook potatoes and eggs. Cool and chop potatoes and 4 of the eggs into large bolw. Dice onions, celery, pickles and with pimientos add to potato-egg mixture;blend lightly but thoroughly.

*Dressing
1 cup mayo
1 T vinegar
1 T sweet pickle juice
1 t. salt
1/4 t. garlic salt
1/8 t. pepper
1 T. prepared mustard
1/4 t. celery seed

Mix together mayo, vinegar, pickle juice, salts, pepper, mustard and celery seed; toss lightly with potato mixture. Slice reserved hard-cooked egg to garnish salad with paprika and parsley, if desired. Chill overnight for best flavor.

Angela's Cranberry Fluff Salad

2 cups raw cranberries, ground
1/2 cup sugar (you have 3/4 cup sugar? written next to this)
2 cups diced apples pared or unpared as desired
1/2 cup chopped walnuts
3 cups miniature marshmallows
1/4 t. salt
1 cup heavy cream, whipped

Combine cranberries, marshmallows and sugar; cover and chill
overnight. Add apples, walnuts and salt. Fold in whipped cream. Chill.
Serve as a salad or as dessert. Makes about 12 servings.

Meat Loaf {via Better Homes and Gardens}

2 eggs, beaten

3/4 cup milk

2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs

1/4 cup finely chopped onion

2 tablespoons snipped fresh parsley

1 teaspoon salt

1/2 teaspoon dried leaf sage, basil, or oregano, crushed

1/8 teaspoon black pepper

1 1/2 pounds lean ground beef, lamb, or pork

1/4 cup ketchup

2 tablespoons packed brown sugar

1 teaspoon dry mustard

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

3. Makes 8 servings

Angela's Hashbrown Casserole

6 eggs, well beaten

1 (12 oz) can evaporated milk

1 t. salt

½ t pepper

1 (30 oz) pkg frozen shredded has browns (if using O’Brian style omit onion and green pepper)

2 c. (8 oz) shredded cheddar cheese

1 medium onion, chopped

1 small green pepper, chopped

1 c. diced ham (optional)

Preheat oven to 350 degrees. Grease a 13x9 in. baking dish. Beat eggs in a bowl until well blended. Stir in evaporated milk, salt and black pepper. Add other ingredients, mix well. Pour into baking dish. Bake for 60-65 minutes or until set.

Alison's Black Bean Soup

1 yellow onion, chopped

1 green and 1 red pepper chopped

Saute until softened – then add:

1 can chicken broth

3 cans black beans

1 can stewed tomatoes

Simmer for 25 minutes

Serve over brown rice

Top with sour cream and salsa

White Chicken Chili {via Our Best Bites}

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything :)

Makes about 8 cups of soup.