 | HOME |
| FIRST PLACE, WHITE CHICKEN CHILI, Edwina Dykes, Barbour County |
| SECOND PLACE, SOUTHWESTERN SOUP, Carol Goodson, Houston County |
| THIRD PLACE, FRUIT SOUP, Karan Tucker, Fayette County |
| COLD PEACH SOUP, Nancy Farrow, Tallapoosa County |
| BAKED POTATO SOUP, Susan Sarro, Talladega County |
| GREEN CHILI SOUP, Margaret Jones, St. Clair County |
| SANTA FE SOUP, Nancy Davis, Shelby County |
| CHILLED BLUEBERRY SOUP, Ashley Smith, Russell County |
| CHICKEN AND WILD RICE SOUP, Carol Knight, Randolph County |
| POTATO SOUP, Virginia Abercrombie, Morgan County |
| TURNIP GREEN SOUP, Dianne Nall, Monroe County |
| EIGHT CAN SOUP, Patsy Fincher, Mobile County |
| BLACK BEAN SOUP, Doris McGuire, Limestone County |
| BLACK BEAN SOUP, Carole Clements, Lee County |
| TACO SOUP, Brad Brooks, Lauderdale County |
| TURNIP GREEN SOUP, Shirley Weeks, Lamar County |
| FRESH STRAWBERRY SOUP, Eloise Rosser, Jefferson County |
| REDUCED-FAT TACO SOUP, Frances Loyd, Jackson County |
| HAM AND BEAN SOUP, Shirley Ezzell, Franklin County |
| STRAWBERRY SOUP, Virginia Saxon, Etowah County |
| CHICKEN TORTILLA SOUP, Loretta Culpepper, Dale County |
| HAMBURGER SOUP, Nancy Garrison, Cullman County |
| PASTA E FAGIOLI, Janice Hollis, Crenshaw County |
| TACO SOUP, Nora Kelley, Coosa County |
| JIMMY’S TACO SOUP, Jimmy Jimmerson, Cleburne County |
| CREAMY CHICKEN VEGETABLE SOUP, Dawn East, Cherokee County |
| CHEESEBURGER SUPREME SOUP, Lillian Slay, Chambers County |
| CREAMY SWEET POTATO SOUP, Linda Findley, Calhoun County |
| CHEESEBURGER SOUP, Dixie Black, Butler County |
| SANTA FE SOUP, Melita Cantey, Bullock County |
| CHICKEN ENCHILADA SOUP, Barbara Pool, Blount County |
| NEW YEAR’S DAY BLACK-EYED PEA SOUP, Jean Fontaine, Baldwin County |
|
FIRST PLACE, WHITE CHICKEN CHILI, Edwina Dykes, Barbour County 1/2 stick butter
1 large onion
5 (15-ounce) cans Great Northern beans, drained and rinsed
1 can cream of chicken soup
5 large (12.5-ounce) cans of chicken (or chopped chicken breasts)
2 packages McCormick White Chili Seasoning
1 (10-ounce) can Original Rotel tomatoes
3 tablespoons chili powder
5 cubes chicken bouillon
1 or 2 cans chicken broth, if desired to make soup thinner Saute onion in butter until translucent. Add drained and rinsed beans, then the remaining ingredients. Simmer on low to medium heat in a large stock pot or a large slow cooker for 2-3 hours. Serve with Mexican cornbread, crackers or tortilla chips. |
