Chili & Soup Cook-off
We prepared our taste buds for battle for the Winter Wonderland Chili and Soup Cook-off! Organized by the dynamic Fun Committee, the cook-off featured 12 recipes with flavors that warmed both heart and taste buds. Congratulations go to Joe Tuholsky and Bonnie Hemmesch, the proud recipients of the coveted trophies!
Here’s the trophy-winning soup recipe that captured our taste buds. The winning White Chicken Chili has no written recipe, but uses an informal combination of tastes, flavors, and inspiration on hand. Thanks to all the employee submissions and attendees alike in our culture of fun and the joy of good food. We look forward to more exciting competitions, until then, stay warm and those slow cookers simmering.
Creamy Tortilla Soup with Chicken
- 3 chicken breasts cooked & shredded
- 15 oz. Tostitos salsa con queso
- 10.5 oz. cream of potato soup
- 1 C. sour cream
- 1 3/4 C. chicken broth
- 2 1/2 C. corn
- 2 oz. green chilies
- 1/4 C. cilantro
- 1/2 packet taco seasoning
- Tostitos chips
In a large pot on medium heat whisk together: salsa con queso, soup, sour cream, and broth. Stir in chilies, corn, taco seasoning, cilantro, and chicken. Bring to simmer. Serve with chips.
*store up to 1 week in fridge, do not freeze.