BIT's Third Annual Soup Off!

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BIT held its second annual Soup-Off on Thursday, February 1st. Many delicious soups, full bellies, and contestants later, three contestants were able to climb their way to the top.

Matt Bauer took 1st place with his Knoeffla soup, Lori Edman stole second place with her Buffalo Chicken soup recipe, and Susan Pietrus scored third with her Chicken Tortilla soup! Luckily for us, the three top chefs were gracious enough to share their award-winning recipes!

Matt’s Knoeffla Soup

  • About 10 cups of water
  • About 1.5 loaves of white bread dough
  • Cooked ham steak
  • Canned or frozen vegetables
  • 16 oz. heavy whipping cream
  • 2 or 3 tablespoons of chicken base
Instructions:
  • Boil water in pot.
  • Break bread dough into small pieces and add to boiling water.
  • Boil bread dough for about 15 minutes.
  • Chop up ham steak and add into pot.
  • Add whatever vegetables you want.
  • Add heavy whipping cream.
  • Add chicken base.
  • Add whatever else you want.

Lori’s Buffalo Chicken Soup
  • 1 pound ground chicken
  • 15 oz. canned white navy beans drained and rinsed
  • 14.5 oz. can fire roasted tomatoes drained
  • 2 cups chicken broth
  • 1/4 - 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at end if needed)
  • 1 package ranch dressing mix
  • 1 cup frozen corn kernels
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried cilantro
  • 1/4 teaspoon salt
  • 8 oz. cream cheese
  • Blue cheese crumbles optional

Instructions:
  • Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble).
  • Add remaining ingredients except for cream cheese and blue cheese and give it all a stir to combine.
  • Add block of cream cheese on the top and cover.
  • Cook on high for 4 hours or low for 8.
  • Stir to incorporate cream cheese and add additional wing sauce as desired.
  • Top individual bowls with blue cheese crumbles if desired. 

Susan’s Chicken Tortilla Soup
  • 1 (15 oz.) can pinto beans, rinsed and drained
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can sweet corn kernels, drained
  • 1 (14.5 oz.) can diced tomatoes
  • 1 - 2 roasted chicken breast - shredded
  • 1/2 (15 oz.) can green enchilada sauce (or 1, 10 oz. can)
  • 1 (4 oz.) can diced green chilies
  • 1 (14 oz.) can low-sodium chicken broth
  • 1 (1 oz.) packet taco seasoning
  • 1/2 teaspoon cumin, optional
  • 1/2 teaspoon chili powder, optional
  • 1/2 teaspoon garlic powder, optional
  • 1/2 teaspoon onion powder, optional
  • kosher salt and freshly ground pepper, to taste
  • Garnish options: sour cream, cheese, tortilla chips, avocado

Instructions:

  • Place pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles, and chicken broth in a large stock pot over medium-high.
  • Stir in taco seasoning, cumin, chili powder, garlic powder, and onion powder. Then add salt and pepper, if desired. Taste and adjust seasoning, if necessary.
  • I more than doubled the optional spices. Maybe a better idea is to just use a second taco seasoning packet??
  • Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until desired thickness is reached.
  • Cook in the crockpot on low for 3 hours.
  • Serve hot. Garnished with sour cream, cheese, tortilla strips, and avocado. Enjoy!


When asked why they chose to make the soups they did, Matt responded, “It is something I learned how to make from my mom. It is really the only thing that I am good at cooking.” Susan went on to say, “I just recently saw this recipe and it looked like something my family would enjoy. And, I liked the spices being used.” She added her recipe is easy and tasty!

All three winners were surprised that their soups had won. Matt elaborated, “All of the soups were awesome. So, it is pretty cool to win. I will wear my apron with pride!" 😊

Congratulations, you three! Here's looking forward to next year's competition!