Mix It Up With Jenny - Gather for Soup-er Bowl
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.
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)
- 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.
- SPOON into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.
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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