Soup & Chili Cook-off November 2019

On November 15th, we hosted a soup and chili cook-off at our branches! Each soup was voted on by fellow employees and prizes were awarded to first and second place. Check out the winning recipes and give them a try; they are “award winning” after all. Soup & Chili Cook-off November 2019 1


First Place- Southwestern Corn Soup: Submitted by Ashley B.

1/4 cup Green Peppers (finely chopped)
1T. Butter or Margarine
3 oz cream cheese (cubed)
8 oz Velveeta Mexican Cheese cut into 1/2″ cubes
14.75 oz Cream-Style corn
1.5 cups milk
1/4 cup Tortilla Chips (crushed)
Cook and stir pepper in butter in medium sauce pan on medium heat until crisp-tender. Add cream cheese; cook on low heat until melted, stirring frequently. Stir in Velveeta, corn and milk; cook until Velveeta is completely melted and soup is heated through, stirring occasionally. 
Serve topped with chips and enjoy!


Second Place- White Chicken Chili: Submitted by Nikki M.

1 15oz can Black Beans

1 15.25 oz can corn (undrained)

1 10oz can Rotel tomatoes (undrained)

1 package ranch dressing mix

1 tsp cumin or taco seasoning

1 Tbsp. chili powder

1 tsp onion powder

1 8oz brick cream cheese
2 lb chicken breast or 2lbs chicken thighs (could substitute rotisserie chicken as well)

  1. Drain and rinse the black beans. Place the chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of the chicken.
  2. Top with seasoning and ranch dressing mix. Stir Together
  3. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
  4. After the cooking time is over, take chicken from crock pot and shred. Add back to the chili. Stir and enjoy!