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Mix It Up With Jenny - Gather for Soup-er Bowl

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Chicken Tortilla Stew

(Family Features) - Whether your gang includes football fanatics or just a few fans, the playoff games leading up to the Super Bowl-and the big game itself-are a great excuse for casual winter entertaining. And while there may be a game on the big screen, a lot of the action takes place around the buffet table-fueling football fans is a sport in itself!

When I'm hosting the Super Bowl gathering, I serve never-miss, crowd-pleasing dishes that can be made in quantity. I plan a menu around a sure-fire entrée such as a hearty soup, stew, chili or casserole. My favorite dishes feature everyone-loves-'em flavors in recipes that can be doubled easily.

My best tips for easy planning and hosting a gridiron gathering:

  • Keep the menu simple with a big soup, pot of chili or casserole that needs only a fork or spoon to eat.

  • Use heavy-duty disposable dishes-bowls plates, flatware, cups, napkins- for simple service and cleanup.

  • Provide no-utensils-needed accompaniments: corn muffins, chips, veggie tray, bars and cookies.

  • Leftovers? While it's doubtful you'll have this delicious "problem," any of the big-batch recipes are wonderful reheated-or frozen for the family to enjoy on a busy weeknight.

Look for delicious double batch recipes at www.VeryBestBaking.com. Plus, get a free booklet with dishes for family and crowd-pleasing soups, stews, casseroles and bars for fueling the fun at your house.

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.
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Chicken Tortilla Stew

  • 4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken,
  • shredded (about 6 cups)
  • 3 cans (14 fluid ounces each) reduced sodium chicken broth
  • 2 cans (10 ounces each) mild red or green chili enchilada sauce
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 2 cups matchstick or shredded carrots
  • 1 cup uncooked long or medium grain rice
  • 1 1/2 teaspoons ground cumin
  • 2 cups frozen whole-kernel corn, thawed
  • 1 1/2 cups broken tortilla chips
  • Fresh cilantro leaves, sliced green onions (optional)

    1. COMBINE broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.
    2. SPOON into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.

Calories: 310g     Total Fat: 7g
Cholesterol: 45mg     Protein: 20g
Carbohydrates: 40g     Sodium: 750mg

Makes 9 servings

Notes, Tips & Suggestions

Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.

Freeze half the stew for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.
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SOURCE: Nestlé USA, Inc.

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