Wednesday, January 25, 2017

Jordan Drill Dinner

It's competition season for the Jordan Drill Team, and this week is Region Finals.  The team Captains are hosting this time for their traditional dinner before competition.  Since Emily is a Captain, we get to help host.  At least the dinner is at the Tech Atrium at JHS, so no one's house gets trashed.
The Moms usually attend the dinner and help assure things don't get too out of control.  As a Dad, I didn't get to attend but I did get to help and at least cook a little for the girls.  We are taking Tortilla Soup...I made it a couple of years ago when Lauren was on the team and it was pretty good, if I do say so my damn self!  Since there are 23 girls (and other soups as well), I obviously had to double the recipe...

Prep Time: 30 Minutes
Cook Time: 8 Hours
Serves: 8
1 pound shredded, cooked Rotisserie chicken or grilled breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1/2 can Pato Tomato Sauce (can use the whole can if desired, but it is a bit 'picante')
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
4 cloves garlic, minced
3 (14.5 ounce) can chicken broth (about 6 cups)
1 teaspoon cumin, rounded
1 teaspoon chili powder, rounded
1 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
1 can sweet corn niblets
1 tablespoon chopped cilantro
Tortilla Chips
4 Limes, quartered
Sour Cream
Avocado Slices
Diced Green Onions
Grated Monterey Jack Cheese

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker, mix until ingredients are combined.  Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaves.  Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours, stirring occasionally.
Serve with your choice of the Enhancers and ¡Disfrute!