Soup Cook-off Winner

soup-winners.jpgIf you’ve followed our company for any length of time, you probably know that cook-offs are a regular part life at Logos (view our cook-off archive). A few weeks ago, we started off the 2010 cook-off calendar with our annual Soup Cook-off. We had a strong field of 12 this year and as one developer (who shall remain anonymous) put it, “They were really good this year. There wasn’t a single one that I wanted to spit out.”
With that said, here are the 2010 entrants:
Deborah Mickens — Captain Awesome’s Potato, Onion & Bacon Soup
Kat Hutchinson — Southwest Chicken and Black Bean Stew
Paul Williams — Gluten Free Yammy ‘tato Jubilee
Jana Gering — African Peanut Soup
Yuri Pineda — Lentil and Bacon soup
Sarah Wilson — Cheddar Ham Chowder
Rebekah Richoux — Chicken and Sausage Gumbo
Ryan Husser — Chicken on Your Noodle Soup
Hayley Price — Vegetable Cheddar Chowder
Peter Venable — Thai tom ka gai
Darren Wright — Crab Bisque
Kyle Anderson — Pumpkin Black Bean Soup
Like all our cook-offs, everyone in the office was invited to come and taste the entries. Then, each person voted for their top 3 choices. Votes were then tallied and the winners announced via email.
This year’s winners are (pictured above):
1. Kat Hutchinson — Southwest Chicken and Black Bean Stew
2. Pete Venable — Thai tom ka gai
3. Yuri Pineda — Lentil and Bacon Soup
Kat was kind enough to share the winning recipe:
Southwest Chicken and Black Bean Stew
(from the kitchen of SaraAnn Evans)
Yield: A little over 1 ½ gallons of soup (approx. 30 1 c. servings)
Ingredients:
· ½ lb. thick sliced bacon
· 1 ½ lbs. boneless chicken meat
· Salt and fresh ground pepper to taste
· 1 lg. yellow sweet onion, diced
· 1 jalapeño pepper, finely diced
· 1 red bell pepper, coarsely chopped
· 2 tsp. chili powder
· 1 tsp. fresh ground cumin
· ¾ c. dark beer (I used Old Rasputin) – the stew will have a lighter, fresher taste if you omit this. (and it will be gluten-free)
· 2 (8 oz.) cans of black beans, drained
· 1 chipotle pepper, dried – omit for lighter, fresher taste
· 3 c. low sodium chicken broth
· 3-4 Tbsp. chopped fresh cilantro
· 2 limes
Extra addins to try– cooked rice, lime wedges, sour cream, grated cheese, tortilla chips
Directions:
1. In large pot, cook bacon over medium high heat until slightly crisp. Drain bacon and coarsely chop, then set aside. Reserve grease in pot.
2. Season chicken with salt and pepper and cook in bacon grease until browned. Remove and set aside
3. In remaining fat in pan, sauté onions, jalapeño and red pepper. Stir often and continue cooking until onions turn translucent and begin to caramelize.
4. Raise the heat to high and add chili powder and cumin. Cook 1 – 2 minutes.
5. Add beer and cook until reduced and liquid is nearly gone (about 4 minutes)
6. Add beans, chipotle pepper and chicken broth. Let mixture come to a boil, then reduce heat and simmer 5-10 minutes.
7. Add the chicken and bacon to the stew and take the chipotle pepper out.
*At this point you can do one of two things. You can throw everything in a Crock pot and wait a day for the flavors to get richer and smokier, or you can move ahead. I recommend the Crock pot. However, if you’re in a hurry, you can just move on and the flavors will be somewhat fresher.
8. Juice 1 lime and add to stew.
9. Add cilantro or other addins, and you’re ready to eat. Enjoy!
Notes: At step #6, for thicker stew, you can remove 2 cups of mixture (not the chipotle pepper) and puree in a blender, then mix back into the pot.
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