Chef DeeAnn Ruiz Fire Roasts the Competition to Win Campbell’s® Souper Recipe Contest & Cook-off.
In a cook-off showdown between four creative chefs, it was 4.5 pounds of fire-roasted green chilies from New Mexico that helped put Chef DeeAnn’s spicy recipe for Chicken Sopa Casserole
over the top. Her original recipe used Campbell’s
® 50-oz. Cream of Chicken soup and Swanson
® 46-oz. Chicken broth as ingredients.
WHITE CHICKEN CHILI
Chef Steve Riley combines Campbell’s® 50-oz. Cream of Celery soup with fajita-style chicken, buffalo sauce, Swiss cheese and great-northern white beans.
ASIAN HOT WINGS
Chef Thomas Long mixes Campbell’s® 50-oz. Tomato soup with ingredients, such as rice-wine vinegar and Sriracha, to make an unforgettable wing sauce.
FRENCHY FUSION NOODLE BOWL
Chef Tim Bernard’s Asian-inspired take on French onion soup mixes cooked udon noodles, julienne-cut red pepper, and flank steak with Campbell’s® 50-oz. French Onion soup.