1st Place Winner - Cassy Johnston
Cheesy Chicken Tortilla Soup
Prep Time: 15 Minutes
Cook Time: 20 Minutes Servings: 8 Difficulty: Easy
•1 envelope Taco Seasoning
•1-½ pound Boneless, Skinless Chicken Breasts, Diced
•½ cups Chopped Onion
•2 T Butter
•⅓ cups Flour
•4 cups broth, chicken or vegetable
•8-12 oz. 2% Milk Velveeta, cubed
•8 oz. Shredded Monterey Jack or Mexican 4 cheese blend shredded cheese
•1 jar salsa (any Variety)
•1 cup half and half or milk
•Fritos, green onion, and sour cream (for garnish)
In a skillet, add seasoning and diced chicken. Cook until chicken is thoroughly cooked. Drain, and set aside. (or cook chicken and toss with seasoning mix like I did)
In large saucepan (or pot), saute onion in butter for 2 minutes. Stir in flour until blended, then gradually stir in the broth. Bring to a boil. Cook and stir for two minutes longer, or until thickened slightly. Add Velveeta, shredded cheese and salsa. Cook on medium-low until cheese is melted.
Stir in half and half. Add the chicken back in. Stir. Heat through but do not boil. Remove from heat. Garnish with Fritos (you can also use guacamole, sour cream, and green onions). Enjoy!
2nd Place Winner - Suzzie Cohea
2 packages pepperoni slices. 1 tsp. Basil, 1 tsp. Oregano, 1 tsp. Thyme 1/4 tsp. Garlic powder. 2 tsp. Minced garlic in a jar. 1/4. Cup diced onions. 1- 28 oz. Can diced tomatoes. 48 oz. Swanson chicken broth. 6 oz. Can tomato paste. And. 2 cans of water using tomato paste can. 1/2 tsp salt and pepper. 2- 12 oz. Bags frozen Cheese Tortellini.
Cook all ingredients, except tortellini. Cook until onions are tender. Then add tortellini cook until done. Serve with Parmesan shredded cheese. Sprinkle over each bowl of soup. Enjoy!
Finalist: Dave Eicken
2 T. Olive oil, 2 T. all purpose flour, 1 small onion cut in 1/4" pieces, 1 red bell pepper cut in 1/2" pieces, 2 stalks celery cut in 1/4" pieces, Kosher salt, 1 can (14 oz.) diced tomatoes, drained, 1 1/2 tsp. Creole seasoning,4 cups Swanson Vegetable Broth, 8 oz. okra cut in 1/4" rounds,1 yellow squash quartered lengthwise and chopped,1 can (14 oz.) black eyed peas rinsed and drained Steamed white rice and scallions for serving.
In a medium pot, whisk together oil and flour. Cook over med. heat, whisking frequently until mixture is the color of butterscotch - about 10 minutes. Add onion, celery and bell pepper. Season with salt and cook stirring until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1-2 minutes more. Stir in broth, okra, squash, and peas, stirring occasionally, until vegetables are tender, about 30 minutes. Serve over rice, sprinkled with scallions. Serves 4.
Finalist: Susan Gano Cole
2 tablespoons olive oil; 1 onion finely chopped; 1 carrot peeled, halved and thinly sliced; 1 stalk celery, thinly sliced, 4 cups chicken broth; 2 cans cannellini beans undrained; 1 lb kielbasa sausage thinly sliced; 3/4 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; 1/4 teaspoon black pepper; 2-3 cups fresh spinach, roughly chopped.
In a soup pot, heat oil over med-high heat. Saute onion, carrot and celery 6-8 minutes or until tender. Add remaining ingredients except spinach and bring to a boil. Reduce heat to low and simmer 20 minutes. Stir in spinach and serve. Even better the next day!
Finalist: Heather Simmons
Stuffed Pepper Soup
1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz.) can tomato soup (or tomato sauce)
1 (14 oz.) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping
Dice up the onion and green pepper. In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat. When cooked, drain excess grease from beef mixture. Put beef back into pot. Add in diced tomatoes, tomato soup and chicken broth (or beef broth). Give it all a good stir. Then add in rice. Stir in seasonings; sugar, garlic powder, salt & pepper (to taste). Cover and let soup simmer on low heat for about 30 minutes to let all the flavors blend. The longer it simmers – the thicker it will get as the rice continues to absorb the liquids.