Forget chicken wings and beer – for this year's big game, serve up piping bowls of goodnessSunday's forecast is calling for a high of 33 and snow.
Down. Set. Soup.
Ah, soup.
Just saying the word brings about a feeling of warmth.
Velvety, smooth, simmering soup.
This year for the Super Bowl, ditch the chicken wings.
Hang up that phone. No need to order pizza.
Chili is nice, but why not do something different to satisfy the hungry football fans in your house? Super-easy Chicken-tortilla Soup is a crowd pleaser. Spicy, with a hint of lime, this one-pot delight is filling and bursting with flavor.
Serve with shredded Mexican cheese, tortilla chips and sour cream for a full meal.
Want to feel a little more upscale watching the Arizona Cardinals take on the Pittsburgh Steelers? Serve bowls of piping hot Creamy Cheese and Herb Soup and hot, crusty bread. Add a main course of chicken from the grill and steamed vegetables. Your guests will leave satisfied, not stuffed.
Soup can be a versatile meal every day. Start by making a basic chicken broth, and then the sky's the limit.
Can't you just hear the crowd going wild?
Super-easy Chicken-tortilla Soup
2 tablespoons olive oil
2 pounds boneless/skinless chicken breasts
1 onion, chopped
2 garlic cloves, chopped
1 can black beans, drained and rinsed
2 14-1/2-ounce cans petite chopped tomatoes
1/2 cup chopped cilantro, divided
8 ounces frozen corn kernels
1 lime, juice and zest
4 cups chicken broth
1/2 package chicken fajita seasoning
1/2 teaspoon cayenne pepper (more or less to suit your taste)
2-1/2 cups tortilla chips, lightly crushed
Salt and pepper
• Set stove to medium heat. Add olive oil to large saucepan. Add onions and garlic, saute for 2 minutes.
• Add chicken breasts and cook until no longer pink on the outside.
• Turn up heat to medium/high, and add black beans, tomatoes, corn kernels, half the cilantro, lime juice, fajita seasoning, cayenne pepper and broth.
• Bring to a boil.
• Reduce heat, and let simmer for 1 hour, stirring occasionally.
• Add tortilla chips, remaining cilantro and salt and pepper to taste.
• Simmer, uncovered for 20 more minutes until heated through.
• Garnish with chips, shredded cheese, sour cream, cilantro and lime to serve.
NATALIE BATAGGLIA PHOTO | THE TIMES OF NORTHWEST INDIANA
2 tablespoons olive oil
2 pounds boneless/skinless chicken breasts
1 onion, chopped
2 garlic cloves, chopped
1 can black beans, drained and rinsed
2 14-1/2-ounce cans petite chopped tomatoes
1/2 cup chopped cilantro, divided
8 ounces frozen corn kernels
1 lime, juice and zest
4 cups chicken broth
1/2 package chicken fajita seasoning
1/2 teaspoon cayenne pepper (more or less to suit your taste)
2-1/2 cups tortilla chips, lightly crushed
Salt and pepper
• Set stove to medium heat. Add olive oil to large saucepan. Add onions and garlic, saute for 2 minutes.
• Add chicken breasts and cook until no longer pink on the outside.
• Turn up heat to medium/high, and add black beans, tomatoes, corn kernels, half the cilantro, lime juice, fajita seasoning, cayenne pepper and broth.
• Bring to a boil.
• Reduce heat, and let simmer for 1 hour, stirring occasionally.
• Add tortilla chips, remaining cilantro and salt and pepper to taste.
• Simmer, uncovered for 20 more minutes until heated through.
• Garnish with chips, shredded cheese, sour cream, cilantro and lime to serve.
NATALIE BATAGGLIA PHOTO | THE TIMES OF NORTHWEST INDIANA
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