Next Sunday is not just any old Sunday. It’s Super Bowl Sunday! If you’re anything like me, by kick-off time you’ll have a houseful of hungry football fans who need food. And it had better be good food too. Food-deprived, beer-soaked, Super Bowl revelers can be a dangerous thing! Sure, you could open a bag of chips, order a pizza or some soggy chicken wings and call it a day, but I have a much better idea. My easy peasy White Chicken Chili is made with a store-bought rotisserie chicken, can be prepared ahead and is utterly fantastic!
And, if you’re looking for a few other fab dishes to round out your Super Bowl buffet, here are few more great ideas from the SCGG archives.
Who doesn’t love warm, crispy tortilla chips slathered with fresh Guacamole?
Or, with some Spicy Melon Salsa?
How about some Chorizo and Potato Huaraches…
or these sumptuous and velvety Enchiladas Suizas?
Everybody loves zesty Steak Fajitas…
and cute, little Smoky Chipotle Sliders!
If you’re really, really brave, you could impress with these Chiles Rellenos.
And, what’s a Super Bowl party without a little dessert?
Wow your friends with these Candied Bacon Chocolate Chunk Cookies…
or these sinful Break-Up Bars!
These Nutella Rice Krispies Treats take five minutes to put together, and are so scrumptious!
Ditto for these peanut buttery Holycraptheseareamazing Cookies.
So, get your game on, Tex-Mex style, and start cookin’!
White Chicken Chili
This chili can be made ahead and reheated on game day. The flavors actually intensify with time.
1 rotisserie chicken
2 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, minced
2 cans chopped green chilis
2 chipotle chilis in adobo sauce, pureed
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper
6 cups chicken broth
3 cans Great Northern beans, drained and rinsed
1/4 cup warmed, whole milk
2 tablespoons masa harina (corn flour) or fine cornmeal
Salt and pepper to taste
Sour cream, shredded Monterey Jack cheese and fresh cilantro for garnish
Remove meat from the chicken and shred into smallish pieces. Set aside.
Heat olive oil over medium heat in a large stock pot or Dutch oven. Add onion and sauté until soft and translucent, about 5 minutes. Stir in garlic, green chilis, chipotles, cumin, oregano and cayenne and cook a few minutes more until garlic and spices are fragrant.
Add chicken broth, chicken and beans and bring to a simmer.
In a small bowl, whisk together the milk and the masa or cornmeal. Add to the pot and gently stir until completely incorporated. Cover the pot and simmer chili for about 30 minutes, or until chili has thickened up a bit. Adjust the seasonings and add salt and pepper to taste.
Serve with a dollop of sour cream, some shredded cheese and cilantro.
Serves a crowd.