Soup and Chili Cook-Off Recipes

Chili Con Carne

Will Thompson

1 pound ground beef

1 cup chopped onion

¾ cup chopped green pepper

1 1-pound can tomatoes, diced

1 1-pound can dark kidney beans

1 1-pound can pinto beans

1 8-ounce can tomato sauce

1 tsp. salt

1 to 2 tsp chili powder

1 bay leaf

In heavy skillet, cook meat, onion, and green pepper till meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour.

Remove bay leaf. Makes 4 servings.

Pumpkin Soup

Mary Rothwell

¼ cup butter

¼ tsp crushed red pepper

1 chopped onion

1 minced garlic clove

1 tsp curry

½ tsp salt

½ tsp ground coriander

3 cups chicken broth

16 oz. can pumpkin

1 cup half & half

Sour cream

In Dutch oven melt butter and sauté onion and garlic until soft. Add curry, salt, coriander, and pepper. Add broth and boil gently, uncovered for 15-20 minutes. Stir in pumpkin and half & half. Cook 5 minutes. Garnish with a dollop of sour cream.

Brunswick Stew

Melanie Rothwell

3 cups chicken broth

2 cups chopped cooked chicken

24 oz. BBQ shredded pork

16 oz frozen vegetable gumbo mixture

10 oz. frozen corn

5 oz. frozen petite lima beans

½ cup ketchup

Bring all ingredients to a boil in a Dutch oven over medium –high heat stirring often. Cover, reduce heat to low, and simmer, stirring occasionally for 25 minutes or until thoroughly heated.

Spicy Black-eyed Pea Soup (New Years Day Soup)

Jim Rothwell

5 slices bacon cut in small pieces

1 chopped onion

2 cups chopped tomatoes

1 clove garlic, minced

1 tsp salt

1 tsp pepper

3 cups water

2 beef bouillon cubes

2 Tbsp jalapenos chopped

4 – 15 oz. cans black-eyed peas

3 cups grated cheddar

In a Dutch oven, sauté the bacon until cooked. Sauté onions, jalapenos, tomatoes, garlic, salt and pepper in the bacon and drippings. Add the water and beef bouillon cubes in the mixture. Drain juice from peas & add peas to soup. Add cheese, simmer until melted.

7 Wonders Chili

Adam Wheat

1 can black beans

1 can lima beans

1 can pinto beans with jalapenos

1 can pork & beans

1 can red kidney beans

1 Tbsp bell pepper chopped fine

1 lb smoked sausage

1 ½ lb hamburger

½ cup brown sugar

½ cup ketchup

½ cup BBQ sauce

1 small onion chopped fine

1 tsp garlic powder

½ tsp Tony’s Creole seasoning

Brown hamburger, sausage, onion, bell pepper and Tony’s seasoning. Add all beans n large pot with ketchup, BBQ sauce and brown sugar. Drain meat and add to beans. Cook low heat 30 min. or 2-3 hours in crock pot.

White Chili

Gail Pennington

2 ½ cups water

1 tsp lemon pepper

1 tsp cumin seed

1 tsp ground cumin

Chicken- 4 half breasts

1 garlic clove minced

1 cup chopped onion

2 cans shoepeg corn

2 4 oz. cans diced green chilies

2-3 tsp lemon or lime juice

2 15 oz can Great Northern beans undrained

Bring first 4 ingredients to a boil and add chicken. Cover and simmer until fork tender & juices run clear. Remove chicken, cut into chunks. Spray med. skillet w/ olive oil non-stick spray. Sauté garlic & onion add to water. Add all but beans and bring to boil then add beans. Return chicken to water. Serve by placing tortilla chips on bottom of bowl. Top with grated cheese and salsa.

Turkey and White Bean Chili

Kristi Edwards

1 pound pkg dry great northern beans- soaked overnight and cooked until tender

2 onions chopped

6 cloves garlic, minced

3 lbs ground turkey

2 4 oz. cans green chili peppers, chopped

1 or 2 chipotle peppers in mold sauce, chopped

2 Tbsp cumin

2 Tbsp oregano

2 tsp cinnamon

½ tsp nutmeg

Salt and pepper to taste

8 cups chicken broth

4 cups shredded Colby Jack cheese

Sauté onion and ground turkey together until turkey lightly browned, add garlic. Drain if you desire. Add chili peppers, chipotle peppers and spices to turkey mixture and cook about 5 minutes. Mash 2 cups of the cooked beans and add to the chili along with the rest of the beans. Add the chicken broth and simmer. Add cheese and allow to melt into the chili

Creamy Baked Potato Soup

Debbie Files

12 slices bacon

2/3 cup butter

2/3 cup plain flour

7 cups milk

4 large baked potatoes (peeled and cubed)

4 green onions chopped

1 ¼ cup shredded cheddar cheese

1 cup sour cream

1 tsp salt

1 tsp black pepper

Bake 4 potatoes as you normally would. Cook Bacon, drain and put aside. Ina large pot, melt the butter or margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat and simmer 10 minutes.

Mix in Bacon, cheese, sour cream, salt and pepper. Continue cooking until cheese is melted.  Stir frequently.  Serves 10. Even better leftover just add milk if it is to thick.

Chicken Tortilla Soup

Bill & Snookie Dixon

2 1/2 lbs split chicken breasts or chicken legs/thighs

3 qts water

3 ribs celery

2 jalapeno peppers seeded and minced

1/4 cup flour

1 28 oz can petite diced tomatoes (undrained)

2 Tbs chopped fresh cilantro

3 tsp cumin

1 1/2 tsp salt

1 tsp chili powder

2 Tbs lime juice

Garnish with sour cream and cilantro