Soups & Salads Recipe
Our headliner soups, Tap House Chili & Soup of the Day, are a meal unto themselves. Same goes for our salad lineup that refuses to skimp on the protein.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tap House Chili
Soup of the Day
Salad with Protein
Method
Tap House Chili
- 1
- 2
Brown the Meat
Add the ground beef to the pot and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- 3
Combine Ingredients
Stir in the diced bell pepper, canned tomatoes, kidney beans, chili powder, cumin, salt, and black pepper. Mix well.
- 4
Add Water
Pour in the water and bring to a boil. Reduce heat, cover, and let simmer for at least 30 minutes, stirring occasionally.
Soup of the Day
- 5
- 6
Add Broth
Pour in the vegetable broth and add bay leaves, salt, and black pepper. Bring to a boil.
- 7
Simmer
Reduce the heat and let the soup simmer for 20-25 minutes until the vegetables are tender.
- 8
Finish with Herbs
Remove bay leaves and stir in fresh herbs before serving.
Salad with Protein
- 9
Prepare the Salad Base
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- 10
Add Protein
Top the salad with sliced grilled chicken breast and crumbled feta cheese.
- 11
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad.
- 12
Toss and Serve
Toss the salad gently to combine all ingredients and serve immediately.