Football is a big deal in our house. When I was growing up, we followed sports, A LOT of sports – football, basketball, baseball, hockey, you name it we had to watch it. So, my family knows that Sunday is football day and if its Sunday (or Monday night), Denver Bronco gear must be worn (even if they aren’t at our house) and usually they humor me and do it (or they lie and tell me they have it on). I always tell them that all hands need to be on deck on football day. I am not nor have I ever been a band wagon fan, I support my teams in good times and bad and never give up on them! So, Super Bowl Sunday is a great day for a party but an even better reason for a party is when my husband is home for his birthday AND it falls on Super Bowl Sunday, sounds like the makings for a great celebration at our house so a party we must have!
Now, every year we have a Super Bowl party, after all, my beloved Broncos won the big game last year so I knew it would be hard to beat that party but I was going to give it a go anyway! But what will I do to make it different AND awesome? Usually, we have chili and chicken wings so how about working from that? So, a chili cook off is what I decided on. Everyone who was coming was to make a small pot of chili and the original plan was that the birthday boy would be the judge. He then decided that it was too much pressure for him to be the judge (maybe because I was certain I would win as I was going with a nontraditional chili, he was worried that he would get flack for being biased……) I don’t know why he thought that but we quickly re-evaluated the judging process. We decided that we would have everyone taste all 6 chili’s and cast a secret ballot for their favorite.
I was so impressed that every family participated and they were extremely serious about winning. Each chili was named, we had “White Chick Chili” (named for the white beans and chicken, like I said nontraditional), “Italian Stallion”, “El Turkey Calliente”, “Game Day”, “Choot Em” and “Winner”. Contrary to the name though, “Winner” was not the winner of the day. After all ballots were read “Choot Em” was victorious with “Winner” and “El Turkey Calliente” coming in 2nd and 3rd. While my poor chili didn’t win, it was excellent but I think it was a little too nontraditional for this audience. Anyway, that’s my story and I’m sticking to it!
It was a great day full of football, food and family. My 3 favorite F words!
Another Pinterest favorite of mine is chelseasmessyapron.com. She has a ton of great recipes and you need to check her out (I will post another time about some amazing muffins she has on her blog)
Here is my awesome chili (which isn’t really chili, but it’s super yummy!)
Crockpot Green Chicken Chile Enchilada Soup
Delicious green chile chicken enchiladas in a creamy soup form. Dump it and forget about it slow cooker meal!
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 -8
Calories 391 cal
- 1 can (10 ounces) green enchilada sauce
- 1 can white beans
- 2 cans black beans
- 1 pound boneless skinless chicken thighs or breasts
- 2 cans (4 ounces EACH) diced fire-roasted green chiles
- 1 can (10.5 ounces) diced tomatoes optional
- 4 teaspoons ground chili powder
- 1 tablespoon ground cumin
- 3/4 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2-3 tablespoons fresh cilantro optional
- 2 cups chicken broth or stock
- 1 package (8 ounces) cream cheese softened
- Pick your favorite add-ins: pepper-jack cheese, sour cream, fresh lime, additional cilantro
- In a large crockpot (I use a 6-quart crockpot) pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts.
- Add the undrained diced fire-roasted green chiles, diced tomatoes (if desired, it’s great with or without them), chili powder, cumin, paprika, about 1 teaspoon salt (I prefer seasoned salt), about 1/4 teaspoon pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
- Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
- Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
- Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated.
- Shred the chicken with 2 forks and then add back into the soup.
- Serve with desired toppings. I love a big handful of pepper-jack cheese, fat-free sour cream, a wedge of lime, and some cilantro