The Secret Recipe Blog

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6 cups chicken broth
1 15-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 teaspoon chili powder
dash garlic powder
Garnish
1 cup grated cheddar-jack cheese blend
1 cup crumbled corn tortilla chips
Combine all the soup ingredients in a large saucepan over high heat. Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of the grated cheddar-jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
Makes 6 servings.

(8 votes, average: 3.75 out of 5)

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Finding a Jack In The Box on the east coast is not an easy task!  That’s why I make these sweet shakes at home…
3 cups vanilla ice cream
1 1/2 cups milk
8 Oreo cookies
Combine the ice cream and milk in a blender and mix on low speed until smooth.
Break Oreo cookies into pieces while adding them to the blender. Mix on low speed for 5 to 10 seconds or until the cookies are mostly pureed into the shake, but a few larger pieces remain. Use a spoon to break up any larger chunks.
Pour shake into two glasses.

(2 votes, average: 5 out of 5)

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Beware of the blue tongue side effect from this delicious drink!

3 tablespoons water
2 tablespoons sugar
1 teaspoon coconut extract
2 drops blue food coloring
2 12-ounce cans cold Sprite
ice, to fill 2 glasses
1. Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, then stir to dissolve all of the sugar.  Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup.  Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite.  Divide and pour over ice. Add straws and serve.
Makes two 12-ounce servings.

(2 votes, average: 5 out of 5)

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