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Super Bowl 2016: Celebrate game day with one of these hot Souper Bowl recipes

Seeing as how the Super Bowl is coming up, and we at Flavor 574 thought we’d have one of our own. The Souper Bowl!

Okay, maybe it’s not as exciting as watching football. Or the half-time show. Or the commercials. … But come on, who doesn’t love a nice bowl of creamy potato, beefy tomato or cheesy chicken enchilada soup? So , to help you warm up on game day, here are the top three Souper Bowl teams that made our playoffs.

Creamy Potato Soup

From The Girl Who Ate Everything


  • 1, 30-ounce bag frozen hash-brown potatoes
  • 2, 14-ounce cans chicken broth
  • 1/2 cup chopped onion
  • 1/4 teaspoon ground black pepper
  • 1, 8-ounce package cream cheese
  • Optional toppings: Cheese, bacon, sliced green onions


  1. In a slow cooker, combine potatoes, chicken broth, soup, onion and pepper.
  2. Cover and cook on low for 5 to 6 hours. The potatoes will start to fall apart when ready.
  3. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
  4. Top with cheese, bacon, or sliced green onion if desired.

Beefy Tomato Soup

From Mantitlement


  • 3/4 lb. ground beef
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon oregano
  • 1, 24-ounce jar pasta sauce
  • 4 cups chicken stock
  • 1/2 cup cream cheese
  • 1 1/2 cup elbow macaroni
  • 1/4 cup chopped basil


  1. n a large pot heat the olive oil over medium heat.
  2. Add the onion and cook for 3 to 4 minutes, until soft.
  3. Add the ground beef, breaking it up with a spoon and cook until it’s no longer pink, then add the garlic and stir.
  4. Add the salt, pepper and oregano to the beef and stir to combine.
  5. Pour in the chicken stock, scraping the bottom of the pot as you stir, then add the jar of pasta sauce.
  6. Bring the soup to a simmer and let cook for 10 minutes.
  7. Stir in the cream cheese, using a whisk to incorporate it well, then add 1/2 of the fresh basil.
  8. Pour in the pasta, stir and let cook for another 10 minutes with the lid on. 

Cheesy Chicken Enchilada Soup

From Gimme Some Oven


  • 2 tablespoons vegetable oil
  • 1 cup diced white onion
  • 2 cloves garlic, minced
  • 1/2 cup corn flour
  • 3 cups chicken stock
  • 2 cups cooked, shredded chicken
  • 1 1/4 cup red enchilada sauce
  • 1, 14-ounce can black beans, rinsed and drained
  • 1, 14-ounce can diced tomatoes
  • 1, 4-ounce can chopped green chiles
  • 1/2 teaspoon ground cumin
  • 8-ounce sharp cheddar cheese
  • 1 teaspoon salt
  • Optional toppings: Tortilla chips, avocado, grated cheese, sour cream, chopped fresh cilantro.


  1. Heat the oil in a large stock over medium-high heat. Add the onion and saute for 5 minutes.
  2. Add the garlic and saute for an additional minute until fragrant. Stir in the corn flour and cook for another minute.
  3. Pour in half the chicken stock and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, ans stir until combined. Continue stirring occasionally until the mixture reaches a simmer.
  4. Reduce heat to a medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined.
  5. Taste and season the soup with salt.



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