Football is not really my thing. I don’t really mind watching games, but I couldn’t tell you the difference between a tight end and an end zone. I know those are both football references, and I could think of at least 3 tight end jokes, so at least that’s something.
As long as the chips & dip are within easy reach, though, I would happily sit on the couch for at least one… quarter. And yes, I just Googled that. Inning didn’t sound right.
But something I do love is getting together with friends and family and food. Football is as good an excuse as any for doing just that.
A perfect game day recipe is my Slow Cooker Green Chile Chicken Chili. It is simple. Crank open some cans, shred some chicken, pop it all into your slow cooker, and forget about it for 2 hours. It feeds a crowd. Serving a steaming pot of soup or chili to guests is a beautiful thing, especially when it’s cold and gross outside. It’s always a big hit, especially when everyone can choose their own toppings. It is hearty without lots of calories and flavorful without lots of chopping.
My first stop was my local Albertson’s to grab all the ingredients for this recipe, including Old El Paso™ chopped chiles. For the fastest prep time, go with the canned beans, corn, chiles, and chicken broth. You could use leftover cooked chicken or just shred rotisserie chicken meat. Add an onion, garlic, cumin, lime juice. Combine all the ingredients together and simmer in your slow cooker for two hours.
You could serve it as the main dish ladled into bowls or rolled into tortillas. Or set it out as finger food, to be scooped up with tortilla chips. Add toppings like cilantro, guacamole, sour cream, or shredded cheese to really knock this one of the park. Um… I mean, end zone.
So whether you’re into football or into the food (or both), spice up your game day with a little help from Old El Paso!
Green Chile Chicken Chili
2 T. olive oil
1 onion, chopped
2 garlic cloves, minced
2 cans (15.8 oz. each) beans (White Northern, Navy, or black)
2 cans (4-5 oz. each) Old El Paso diced green chiles
2 cans (15.25 oz. each) whole kernel corn, drained
3 c. cooked, shredded chicken
32 oz. chicken broth
3 T. lime juice
2 t. ground cumin
salt and pepper
Topping Options: shredded cheese, sour cream, cilantro, lime wedges, tortilla chips
- Heat the olive oil in a skillet (or preferably your slow cooker insert if it’s removeable and stovetop rated) over medium heat. Add the onion and stir frequently for about 10 minutes, until the onions are fragrant, translucent, and slightly golden brown on the edges. Add the garlic and stir for another minute.
- Combine with all the other ingredients in your slow cooker. Season to taste with salt and pepper. Heat on low for 2-3 hours.
- Serve with your choice of toppings. Leftovers can be refrigerated or frozen.
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This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.
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