The big game is fast approaching, and boy, does that make my hubby happy. He and the guys seem to be talking football on a regular basis, while I – a girl who grew up in a mostly female family – pretty much nod and smile. One of the great things about winter that we can both understand, however, is the fabulous hot, homecooked meals.
There’s just nothing better than cozying up with a hearty meal on a cold winters night. So, when Ryan suggested we invite some friends over for the game, I readily agreed. He was excited to have pals to discuss the plays with, and I was glad for an excuse to make a kickin’ new dinner – Gametime Mexican Chicken Soup!
I found this well-rounded soup to be very easy to make – especially since I let the grocery store do the work of cooking the chicken for me. The night before I planned to make the soup, I bought a rotisserie chicken. I threw it into the fridge until I was ready to make the soup the next day. I’m pretty picky about
what cuts of meat appear in my food (another reason I don’t like canned soup – what kind of mystery meat am I eating when the chicken appears in little cubes?), so I really liked having the ability to toss any parts I didn’t want. All you have to do is peel back the skin, then use a fork (or your fingers) to shred
the meat off the bones.
If you have a large measuring cup like I do, just toss the meat in there as you go so you know how much you’re working with. The chicken I bought came out to just about 4 cups exactly – perfect for this recipe!
Now is a good time to prep your other ingredients as well. So, rinse the black beans.
Since I forgot to buy corn with green peppers in it, I supplemented with some green chilies I had left over in my freezer. I thawed them and chopped them up.
Now everything should be ready. So, put the chicken in your stockpot along with the chicken broth and water.
Continue to add your petite diced tomatoes, beans, enchilada sauce, corn (plus my green chilies), garlic and spices.
Once all of the ingredients have been added and stirred together, cover the stockpot and turn the heat to high for about 10 minutes.
When the soup has come to a full boil, back the heat down to low and allow the flavors to cook together for an hour.
In the meantime, you can get your tortilla crisps ready. About 20 minutes from the time you want to eat, set your oven to 400 degrees F. Get your tortillas out and cut them into fourths with kitchen shears.
If you’re truly getting ready for gametime like we were, you can proceed to round off the quarters into football shapes.
Line the tortillas up on an ungreased baking sheet, then mix together melted butter and garlic salt to brush both sides of your “footballs” with it (I actually only did the tops so there wouldn’t be so much butter – it still tasted great). This will help them crisp in the oven and gives some extra tasty flavor.
Bake the crisps in the oven for 8 – 10 minutes (turning once if you buttered both sides), until they begin to get golden.
Decorate each football-crisp with cheese to look like laces (or if you just made triangle wedges, you can sprinkle them with cheese anyway you like!).
Place the pan of crisps back in the oven for another minute or two until the cheese melts. Then let the crisps cool a little bit and serve them up with a hearty helping of Mexican Chicken Soup. Top your soup with extra shredded cheese and/or sour cream if you like. Just be careful not to spill while you’re cheering the home team on!
Enjoy this zippy Gametime Mexican Chicken Soup all season long, then rate and review it on landolakes.com.
Next up, Mallory will share a great appetizer to serve at the game- an interesting twist on nachos!
Amanda is paid to write for the Land O’Lakes Recipe Buzz® Blog.