The runner-up in the 2005 Logos Soup Cookoff was Landon & Krissy Norton’s Pottage of Pollo Parousia.

Landon says: “By the way, the title of this tasty treat when translated by a team of our scholars overseas means: The Second Coming of Chicken Tortilla Soup.” His recipe is below.

Here’’s how we started:

• 1 ONION CHOPPED
• 2 GARLIC CLOVES MINCED (actually here I used some of the roasted garlic minced you find in jars)
• 2 CANS GREEN CHILES DICED
• 1 CAN MEXICAN STYLE TOMATOES CHOPPED – 14 oz
• LIME JUICE (or the juice of 2 LIMES)
• CHILI POWDER – 1 bag or more
• CUMIN – 1 bag
• SOUR CREAM – ½ cup for the soup, leave plenty for garnishing
• TORTILLA CHIPS (Go crazy here, use whatever you like)
• CILANTRO – wish I would have bought fresh
• 1 can BLACK BEANS
• 3 CANS CHICKEN BROTH
• 2 cans of COOKED CHICKEN
• 1 can CORN

First, I sautéed the onions and the garlic in some butter (what a wonderful smell) and threw those in with all the other ingredients to simmer overnight. For the rest of the evening, all I did was season to taste. Note: Make sure you have plenty of dipping chips!