The Times - Serving Waitsburg, Dayton and the Touchet Valley

I was trying to think of a Super Bowl recipe or something that may work beside pizza, chips and dip, and chili. I thought this might be good for a main meal or something not too heavy and ready to eat. And with most soups, you can add or subtract according to taste.

The preview of this recipe says they used low-sodium chicken broth and fresh chilies instead of canned, along with skinless, boneless chicken breasts.

INGREDIENTS:

1 pound boneless, skinless chicken breasts, cut into trips

1 tsp chili powder

¼ tsp ground black pepper

1 tsp salt

1 bay leaf

1 (15 oz) can whole peeled tomatoes, mashed

1 (10 oz) can enchilada sauce

1 med onion, chopped

1 (10 oz) pkg frozen corn

2 banana peppers, chopped

1 Tbsp chopped cilantro

2 cloves garlic, minced

1 tsp cumin

2 cups water

7 corn tortillas

1 (14.5oz) can reduced sodium chicken broth

vegetable cooking spray

DIRECTIONS:

Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Preheat oven to 400 degrees.

Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

MY NOTES:

One could add some shredded cheese when serving, also.

ENJOY: AND MAY YOUR TEAM WIN.