Soups & Chili

For Gumbo – see Seafood
For Frogmore Stew – see Seafood
For Stews – see Beef
For Chili – Our FAVORITE is a Brazos Legends Chili Mix from Brazos Legends:  (1-800-8-SAUCES)


12 tortillas
1 t oil
Pinch salt (or chili powder mixed with salt for tortilla strips)

Cut tortillas/wontons in ½” strips.
In bowl, toss strips with oil and salt.
Arrange strips on foil lined baking sheet.
Bake at 375° on middle shelf 3to5 min til crisp.
Serve as garnish on top of appropriate soup or salad.

Makes 8-10 servings.

1-1/2 c Country Style Peppered Gravy Mix
7 cups water or chicken broth
1 lb pkg frozen hash brown potatoes (4 cups)
8 slices bacon, fried
1-1/2 c cheddar cheese, shredded
sautéed onions to taste
Sour cream (optional)

Combine 1-1/2 c gravy mix pkg with 1 cup slightly warm water.
Mix with a wire whip til thoroughly blended.  Set aside.
In large pan, combine 6 cups water with 1 lb pkg of frozen hash browns.
Bring to full rolling boil. Continue boiling for 5 min.
Add gravy mixture to boiling potatoes, stirring vigorously.
Continue stirring til mixture thickens, approx. 1 min.
Reduce heat and stir in sauteed onions and shredded cheese.
Garnish with sour cream and additional cheese and crumbled bacon if desired.


¾ c dry minced onion
½ of 2.5 oz. bottle (1/6 cup) beef bouillon LOW SODIUM granules NOT CUBES!
4 t onion powder
¼ t crushed celery seed
1/4 t sugar

Combine all ingredients.
Store in tight fitting container in cool dry place.  Use within 6 months.
About 5T of mix equals (1) 1.25 oz. pkg Lipton Onions Soup Mix.

ONION DIP:  Mix 5T with 1 pint (2 cups or 16 oz.) sour cream;
Add 1T horseradish,  2 T parsley flakes

FOR ½ c sour cream = add 1T mix.

CHEESE SOUP ( Baby Does Restaurant-Dallas, TX)

1/2 c finely chopped onion
1/2 c finely chopped celery
1/2 c shredded carrots
1/4 c oleo
¼ – ½ c flour
1 ½ T Cornstarch (opt)
1/8 t Soda (opt)
1 T Parsley (opt)
Salt, White Pepper to taste
*2-8 c Liquid (can be milk, canned milk, half & half, part chicken broth. *I use 2 c milk/2 c broth
Use ONE of the following cheeses:
(A) 16 oz. cheese whiz + 1/2 c beer (Baby Doe’s recipe)
(B) 1 lb grated sharp cheese
(C) 8 oz. Cracker Barrel cheese

OPTIONAL: 1 c cubed ham
8 slices bacon, cooked & crumbled
4 med. potatoes, peeled, diced
1/2 c green pepper, finely chopped
1/2 c wild rice, cooked

Onion, celery, carrots, bell pepper can be sauted in oleo OR boiled in 2 c broth or water with potatoes, salt, pepper.
Make white sauce: melt oleo and blend in flour.
Mix cornstarch in some of cold milk til well blended.
Slowly add liquid(s), cornstarch mixture, stirring til thickened.
Add cheese, parsley, soda (don’t use soda when using beer), ham, rice.
Garnish with crumbled bacon pieces. Serve.
*For thinner soup, add more liquid–up to 8 cups (2 qts) using 1/2 c flour.


¼ c diced celery
¼ c sliced carrots
¼ c chopped onion
2T oleo
1T parsley
2 t chili powder
2T sugar
4 whole cloves
1 bay leaf
1 t salt
1/8 t thyme
4 c canned tomato juice (32 oz.)
2 cans beef consommé or broth

Saute vegetables in oleo 5 min.
Add rest of ingredients and bring to boil.
Cover and simmer on low heat I hour.
Strain (if desired) through colander and serve.
Thicken with flour, if desired.


4 strips bacon
1/2 c onion, chopped
1/8 t garlic powder or 1 clove minced
2 cups potatoes, peeled, diced
2 cups water or chicken broth
1 t salt
1/8 t white pepper
1/4 t thyme
1 c half and half
1 cup milk
½ c flour
2 T parsley flakes, fresh mushrooms, minced green onion

In large pot, saute onions with bacon.  Crumble bacon and set aside.
Add potatoes, water or broth & seasonings.
Cover and simmer 15-20 min, til potatoes are tender.
Add half and half (+ crab, corn if desired) and heat on low.
Combine flour with the 1 c COLD milk in container with tight fitting lid.  Shake well.  Gradually add flour mixture to soup, stirring constantly with flat-bottomed stirrer, JUST til thickened.
Garnish with bacon crumbled on top and minced green onion.


1/2 c oleo
2 medium size white or yellow onions, chopped
2 cans beef broth
3 T flour
1 t minced garlic
salt to taste
pepper to taste
1 T Worcestershire Sauce (optional)
1/2 c cooking wine or sherry (optional)
Bread slices
Mozzarella cheese

Melt oleo in saucepan. Add onions and cook til onions are brown and WELL cooked–at least 20-30 min.
Add flour and stir til flour is blended with onions.
Add soup, wine and spices to taste. Simmer til thickened.
If tastes too strong, dilute with some water.
In individual bowls to be used for serving, place a piece of toasted bread.
Top bread with 1/8 c shredded mozarella cheese.
Pour hot onion soup over bread/cheese. Serve immediately.

TACO SOUP (DUMP SOUP)      BettiSue Perkins 12/98 (Paradigm)

2 lbs ground beef browned with pkg of taco seasoning.  Drain grease off.

1 can Tomato Rotel
1 large can tomato juice
1 env Hidden Valley Ranch Dressing
2 env Taco seasoning
2 small cans sliced black olives, drained
1 can Mexicali corn, NOT drained
2 cans pinto beans NOT drained

Serve over small Fritos w/grated cheese

Serves 6-8 (makes 4+ cups soup)

½ c oleo/best if butter (1 stick)
½ c flour
3 c chicken broth
1/2 c milk
1/2 c half and half
salt & white pepper – to taste

1 c cooked, diced chicken
fresh mushrooms, sliced
Tortilla strips

Melt butter and stir in flour to make roux and cook for 2 min.
Heat milk, cream and broth.  Gradually add to roux til mixture thickens.
Blend til smooth.
When soup starts to bubble, add chicken or mushrooms or both and seasonings.
Garnish with chopped parsley.

Serves 6-8 (makes 4+ cups soup)

1/2 c butter
1/2 c flour
1 c whipping cream
3 cups chicken broth
salt and white pepper to taste
fresh parsley, chopped
OPTIONAL:  2 cups cooked chicken, finely chopped
OPTIONAL:  2 lb fresh mushrooms, sliced thin.

Melt butter and stir in flour to make roux and cook for 2 min.
Heat milk, cream and broth.  Gradually add to roux til mixture thickens.
Blend til smooth.  When soup starts to bubble, add chicken or mushrooms or both and seasonings.
Garnish with chopped parsley.

(Served at:  Lighter Than Air Fare Crepe Co./Tacoma, Washington)

8 oz sliced mushrooms
2 T chopped onion
3 T flour
4 T oleo
1 c chicken broth or beef broth
½ c evaporated milk or cream
1/2 t salt & 1/4 t pepper
1/2 t thyme
1/8 t garlic powder (1 clove, minced)
4 sprigs parsley
OPTIONAL:  3T to 1/4c white wine
chopped parsley,  toast slices, dollop of sour cream
grated Jarlsberg, cheddar, and parmesan cheese, mixed
minced green onion

Sauute mushrooms and onion in oleo. Add flour and mix well.
Add milk and broth and stir.
Add remaining ingredients, except toast and cheese. Stir til thickened.
Place slice toast in each bowl.
Place ½ c cheese mixture on top of toast. Pour soup over top.


1 lb Navy Beans
1 lb salt pork belly
2 clove garlic, minced
1 chopped onion (optional)
1T salt and 1 T sugar
½ c diced celery-optional
1/2 t garlic salt
2 bay leaves
1/8 t freshly ground pepper
¾ t thyme
2 T parsley, minced.

Cover beans in 6-8 cups water and soak overnight; OR bring beans to boil in 6-8 cups for 3-5 min. Then cover and let stand 1 hour.
Drain beans & rinse. Cover beans with 6-8 cups cold water *in pot.  [*Can be part chicken broth.]
Brown garlic, onion and celery in a little butter.
Add to beans with hamhock and liquid. Simmer 2 hours covered.
Add rest of ingredients except parsley. Simmer 1-2 hours more, covered.
Remove hamhock and cut meat off and into small pieces and return to soup.
Remove 1-2 cups beans, and puree with little liquid and return to soup.
Sprinkle parsley on top.

CHICKEN VEGETABLE SOUP (Judy Bates–Moms version)

Saute one onion in 1/2 stick butter

1 can cream of chicken soup
2 can chicken broth
1 can Rotel
2 cups milk
1 lb Velveeta, cut into chunks (OPT-Mom doesn’t use it)
1-1/2 c frozen green peas, slightly cooked
1 can Kuner’s Southwestern Corn ‘n Peppers or Green Giant Mexicorn.
1 cup instant rice, added to soup just before you serve
2 large cans Sweet Sue chicken, drained, crumbled. Add last.
1/2 cup water and 3/4 cup peppered gravy mix from Sams

Whisk till all lumps are gone and stir into hot soup gradually.
You may not need all of it for right consistency or you may need more.
Soup needs constant stirring to avoid scorching and temperature should NOT be on high after all ingredients are heated well.


2 cans fat-free chicken broth
2 cans diced tomatoes seasoned w/basil, garlic & oregano. undrained
1 can zucchini w/tomato sauce, undrained
1 can new potatoes, sliced, undrained
1 can whole kernel corn, undrained
1 can carrots, sliced, undrained
2 cans green beans, undrained
7 oz. Health Choice smoked sausage, sliced

Pour all ingredients into a big pan.  Mix, heat and eat. Serve with Cornbread.
Makes 20 cups of soup.

For 8 bowls of soup: (this soup is UNLIKE most tortilla soups!)

Make soup base with:
1 c oleo
1/2 c flour plus ½ c masa harina FLOUR* (NOT masa meal!) or use reg. flour
7 c chicken broth – HEATED!
1 c half & half – HEATED!
½ t garlic powder
½ t white pepper
1-3 t pickled Jalapeno juice (to taste)

Melt oleo in pot large enough to hold 8 cups liquid.
Stir in both flours til creamy roux forms.
GRADUALLY stir in HEATED broth, milk, spices, Jalapeno juice.
Gradually makes the roux remain creamy and thickens faster.
Lower temperature. Stir frequently.
Good idea to use a burner separator to prevent scorching!
Cook til medium thick. (Adding cheese below will thicken it more)

For each serving, place in a bowl:
1 tsp chopped pickled Mt. Olive MILD Japalenos–to taste (or 2 slices per bowl) 
½ c grated Monterrey Jack Cheese [Farms doesn’t string when melted like some brands]
¼ c diced white chicken meat—rotisserie is best or Swanson/Hormel
3-4 thin sliced grape tomato rounds (or canned petite diced tomatoes)
Pour soup base over ingredients.

Top with: Crunched up tortilla chips or serve with Tostitos round chips
Or make your own tortilla strips—see recipe below.

Refrigerate leftover soup base. When reheating – add water to thin.

* Masa Flour is found in the Latin food section of grocery stores. It’s used with water to make tortillas. Your kitchen will smell pleasantly like tortillas or a Mexican restaurant as you prepare this soup.

ALBONDIGAS SOUP (Mexican Meatball Soup)  Chess LOVES

3 qts regular strength beef broth
28 oz can petite diced tomatoes
7 oz can diced green chiles
Large onion (1/2 lb). chopped
1 ½ t dried basil leaves
1 ½ t dried oregano leaves
½ to 1 t liquid hot pepper seasoning
1 c long grain white rice – or use tiny macaroni shells
½ c minced fresh cilantro
Salt & pepper
OPT: julienne carrots, celery slices, beans, diced tomato

Meatballs – see recipe below

In 6-8 qt pot, combine soup ingredients and bring to boil.
Add rice or macaroni shells (or cook separately).
Cover and simmer 15 minutes.
Add meatballs; cover and simmer 10-15 min longer until meatballs are not pink in the center (cut to test).  Stir in cilantro.

MEATBALLS:  Mix together in large bowl til well blended:
1 lb lean ground beef
1/3 lb ground sausage
½ c cornmeal
1/4 c milk
1 large egg
Small onion (about 6 oz), minced
1 clove garlic, pressed or minced
½ t dried basil leaves
Salt to taste
Shape mixture into about ¾ inch balls.


1 can diced tomatoes, undrained (14-1/2 oz)
¼ c fresh basil (don’t need to chop)
½ t salt
1/8 t pepper
8 oz cream cheese, softened
2 c milk or half and half
OPT: 1 to 1-1/2 c tiny cooked shrimp –canned or frozen & thawed

Place tomatoes and basil, salt & pepper in blender.
Cover and blend til basil is well chopped.
Add cream cheese and blend til smooth.
Transfer to large saucepan.
Add milk and shrimp – stir to blend
Heat through and serve.
Sprinkle each bowl w/TAJIN Lemon-Lime seasoning-Delicious!

POTATO SOUP  (Krista’s co-worker) tried 2/5/13

1 bag frozen Ore Ida steam n mash russet potatoes
1 can cream of chicken soup
2 cans chicken broth
2 c shredded Mexican cheese
16 oz thick bacon-cooked and crumbled
8 oz cream cheese, softened

Boil potatoes in broth, add cream cheese stirring til melted–will look funny, but it WILL melt.
Then add remaining ingredients, saving some bacon and cheese for topping.
Add salt & pepper to taste
Serve I soup bowls and top with bacon crumbles and shredded cheese.

CHINESE CHICKEN VEGETABLE SOUP (TulsaWorld 2014)  Chess Loves!

Wonton Crisps: (optional)
12 square wonton wrappers
1 t oil
Pinch salt

Cut wonton wrappers in ½” strips. In bowl, toss strips with oil and salt.
Arrange strips on foil lined baking sheet.  Bake at 375° on middle shelf 3to5 min til crisp. Cool.

6 med. green onions
4 x 1” piece fresh ginger unpeeled, cut in julienne strips
1 t minced garlic
½ c rice wine, sake or dry sherry
3 T soy sauce
4 c low-sodium chicken broth
1 t sesame oil
4-5 oz sliced or cubed shitake mushrooms
3 T cornstarch whisked with ¼ c water.
1 lb raw boneless chicken breasts cut in ½” cubes. (or use cooked chicken)
3 cups sliced bokchoy or napa cabbage
1-1/2 c julienne strips of carrot
1 cup frozen peas—do not defrost- (can use pea & carrot)

In large saucepan over med high heat, combine ginger, garlic, sherry and broth.
Bring to boil, then reduce heat, cover and simmer for 15 min.
Strain and discard solids.
Add carrots, mushrooms, onions and simmer gently for 5 min.
Bring liquid to boil, then add cornstarch mixture and whisk.  Return to a boil.
Add chicken, bokchoy, peas, soy sauce and sesame oil.
Cook gently just until chicken is cooked thru…about 5 min.
Ladle into soup bowls and top with wonton crisps.

GERMAN BUTTERBALL SOUP – Cherie’s version  (made 3/29/14)

1 c Butter – unsalted (or if you use salted, dont add the salt below)
1-1/2 to 2 loaves of freshly baked French bread
4 Eggs
1 t Salt
1 t Allspice

Melt butter.
Process French bread in food processor til crumbs are very fine–need 8 cups.  (2 loaves=11 c)
Mix 4 slightly beaten eggs and melted butter into bread crumbs.
Mix in Allspice and salt
Can add a little more butter or bread depending on how well it sticks together
Freeze on wax papered cookie sheet until hard. After 24 hours move to freezer bag. Makes about 40, figure 4-5 per person. Don’t have to cook all of them at once.

Chicken Soup:
Make a home made chicken soup.
Boil one chicken in big pot of water with one whole onion, carrot, celery stalk, garlic, salt.
When chicken is done, remove meat from bone and keep warm until meal.
Take butter balls you will be cooking out of freezer an hour beforehand.
Add one pack Lipton noodle soup mix to broth, or two pkg if making a big batch (adds flavor)
When noodles are done, add butter balls.
When butter balls rise to top and are turning, soup is ready. It doesn’t take long.
Add chicken.
Serve with some type bread toasted with garlic salt on it…can use the remaining French bread.


1 can diced tomatoes, undrained (14-1/2 oz)
¼ c fresh basil (don’t need to chop)
½ t salt
1/8 t pepper
8 oz cream cheese, softened
2 c milk or half and half
¾ c tiny cooked shrimp or chopped shrimp pieces, thawed
¾ c cooked chopped crab, thawed

Place tomatoes and basil, salt & pepper in blender. Cover and blend til basil is well chopped. Add cream cheese and blend til smooth. Transfer to large saucepan.
Stir in milk. Just before serving, add seafood. DON’T overcook.

OPT: Sprinkle each bowl w/TAJIN Lemon-Lime seasoning-Delicious!

I made this new stew recipe this week and it was scrumptious…especially when I added the Marsala wine to the second batch!!  I really like barley in beef stew!

BEEF & BARLEY SOUP – serves 4

10-12 oz sirloin strip, fat trimmed, diced in small bite-sized pieces
Salt & pepper
2 T oil
¾ c quick cooking barley
6-8 oz fresh mushrooms, sliced
15 oz can diced new potatoes, drained
1 cup frozen peas & carrots
1/2 c pearl onions (or more) frozen or fresh
1 T chopped garlic
½ t dried thyme
2 t chopped parsley
2T soy sauce
5-1/2 c beef broth
½ c Marsala wine – optional
3 T cornstarch

Pat steak dry with paper towel.
Put 1 T oil in soup pot and heat til barely smoking.
Add meat, salt pepper and stir til browned.
Remove from pot.
In same pot, heat 1 T oil til shimmering.
Add garlic, thyme and mushrooms & stir til juice evaporates.
Add steak, barley & broth and simmer for 10 minutes.
Add veggies & parsley. Simmer 10 more min.
In small bowl, stir cornstarch into Marsala for thickening. Stir into stew.
Taste and add more salt/pepper if desired.  Serve.

Thai Hot & Sour Soup
Your choice of meat: shrimp, cooked chicken or beef pieces.
4 cups chicken broth
1 T Thai Tom Yum (Instant Hot & Sour Paste). Add more to taste. Be careful! VERY hot/spicy/tasty.
8 oz fresh mushrooms—any kind.
8 oz firm water-packed tofu, drained–see instructions below
1/2 to 1 cup canned bamboo shoots, drained, cut into julienne strips
3 T cornstarch
Garnish with sliced green onions or cilantro leaves.
Add steamed white rice, if desired

Place tofu on several layers of paper towels. Cover with more layers of paper towels; top with cast-iron skillet/heavy pan. Let stand abt 1 hr. Discard paper towels. Cut tofu into small cubes. In large pot, bring broth and Tom Yum paste to a boil. Stir in mushrooms. Cook 2-3 min.
In small bowl, stir cornstarch into 2-3 T water til smooth.
Add cornstarch mixture, tofu, and bamboo shoots into broth mixture;
Cook 1 minute, stirring occasionally; remove from heat.
Serve in bowls and sprinkle with green onions or cilantro and wonton strips.

PHO SOUP (chicken or beef) 4-6 servings  (1/7/19)
Traditionally, the beef is cut so thin that it cooks in the bowl when hot broth is added.

12 c water
4T (¼ c) Better Than Bullion  (chicken or beef flavor)
2 med. carrots, sliced into rounds
½ med. onion, sliced into rings or strips (rest used in ingredients below)
2″ knob of ginger, peeled, sliced in thin rounds. (or 1t ginger powder)
6 anise stars
3″ stick cinnamon
6 whole cloves
2T fish sauce
salt to taste
½ t peppercorns
2T sugar–to taste.
Using 6 qt or larger pot, combine above and bring to boil.
Reduce heat and simmer on med-low, partially covered for 45-60 min.
Strain through colander. Keep broth—discard solids. Add water to make 11 cups.
Taste and if desired, add more sugar, salt and fish sauce. Broth should taste over-seasoned!
Keep hot.                             

14-16 oz. (1/8″ wide) RICE noodles, often labeled “small” (NOT Thai Kitchen Stir-Fry Noodles, which are too thick and don’t soak up broth). Follow directions for cooking noodles—if none: 
Place noodles in pot, cover with hot tap water. Soak til noodles are pliable abt 10-15 min.  Drain.
Bring 4 qts. water to boil in pot, add drained noodles and cook til tender, 30-60 sec. Drain ASAP

For chicken:
1 roasted chicken, meat removed and chopped
For beef:  1 lb UNCOOKED boneless flank steak, london broil, sirloin, eye of round or tri-tip, sliced VERY thin (easiest way: slice frozen meat against grain in 1/8″ slices)

SERVE: Place noodles individual soup bowls. Add meat, green onion and cilantro. 
Pour over very hot Pho broth and serve with:
Fresh basil, fresh cilantro, bean sprouts, remaining ½ onion, sliced very thin, hoisin sauce, Sriracha hot sauce, lime slices