SOUPer Bowl Success!

First and foremost: THANK YOU to those who brought their soups to be judged and those who came out to taste test.  Doing something new is always scary and this was no exception!  I am so excited about how well this went and it couldn’t have happened without the community participation and support.  As promised, here are a few of the recipes featured.  As more come in, I will continue to add them.  ENJOY!

 

2017 SOUPer Bowl Winning Recipe: CREAM CHEESE CHICKEN SOUP: Jenny Thees

  • 1 sm. onion, chopped
  • 1 T butter
  • 3 c. chicken broth
  • 3 med. carrots, chopped
  • 2 med. potatoes, peeled & cubed
  • 2 T parsley
  • 2 c. cubed cooked chicken
  • Salt & pepper to taste
  • ¼ c. flour
  • 1 c. milk
  • 1 (8 oz) pkg. cream cheese, cubed

 

In a large saucepan sauté the onion in butter.  Add broth, carrots and potatoes.  Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender.  Add the chicken, parsley, salt and pepper; thoroughly combine flour and milk until smooth.  Add to the vegetable mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.  Add the cream cheese; cook and stir until melted.

TIP: May want to double the recipe!

 

LOADED BAKED POTATO SOUP: Diane Rindler

  • 6 c. half & half
  • 2 c. chicken broth
  • 5/8 c. butter
  • 1 onion, chopped
  • 5 diced raw potatoes
  • 1 c. cooked crumbled bacon
  • 1 clove garlic
  • 2 diced carrots (optional)
  • 1 tsp. Italian seasoning
  • Salt & pepper

 

Boil diced potatoes for 10 minutes. Drain

Place butter, onions, garlic, and carrots in large pot.  Cook until onions are semi-clear.

Pour 4 c. of half and half in with the onions.  Warm remainder of milk and mix it with the flour until smooth.  Whisk flour/milk mixture with the onions and milk.

When milk has thickened add the potatoes, bacon, salt and pepper.

Garnish as desired: green onion, cheddar cheese, bacon and sour cream.

 

 

WHITE CHICKEN CHILI: Jean Giere

  • 1 lb boneless skinless chicken breasts, diced into ½ inch pieces (I use ground chicken also-whatever I have!)
  • 1 small yellow onion, diced
  • 1 T olive oil
  • 2 cloves garlic, finely minced
  • 2 (14.5 oz) can chicken broth
  • 1 (4 oz) can diced green chilies
  • 1 ½ tsp cumin
  • ¾ tsp paprika
  • ½ tsp dried oregano
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper
  • Salt and pepper to taste
  • 1 (8 oz) pkg Neufchatel cheese cut into 12 slices (aka light cream cheese)
  • 1 ¼ c fresh corn (frozen works too)
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 T fresh lime juice
  • Chopped fresh cilantro, for serving
  • Shredded Monterrey Jack cheese, for serving
  • Tortilla chips, for serving

 

Heat olive oil in a 6 qt. enameled Dutch oven over medium high heat.  Once oil is hot add chicken and diced onion and sauté until chicken is no longer pink, about 6 minutes.  Add garlic and sauté 30 seconds longer.  Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste.  Bring mixture just to a boil then reduce heat and simmer 15 minutes.

Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt).  Stir in corn, and 1 can of Cannellini beans, then process ¾ of the remaining beans along with ¼ cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining ¼ can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won’t be quite as creamy).  Simmer about 15 minutes longer.  Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for diffing if desired.

Recipe Source: Cooking Classy

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