What to Eat For The Super Bowl

America’s favorite national holiday is Sunday; the Super Bowl. Even if you don’t like football you may get sucked into the celebrations because it is the biggest eating day of the year in terms of calories. Yes, Thanksgiving is the holiday actually devoted to eating, but turkey is much healthier than Buffalo hot wings and Thanksgiving is only one meal and the Super Bowl is many hours of mindless grazing.  
I heard a disturbing statistic that people that attend Super Bowl parties are five times more likely to have a cold or the flu in the two weeks following the game. Apparently double dipping is to blame.
I actually like watching the Super Bowl as well as the commercials, but want to stay away from too many calories. How to share in the flavors of the day, but hold back from the naughtiness?
I decided that tortilla chicken soup might be a good substitution. It is Mexican so that satisfies the nachos, guacamole, taco side. It has chicken so that covers wings. I can sprinkle a little cheese on it so that substitutes for melted cheese dip or anything else cheesy. Lastly it has vegetables so that represents the ever present but often neglected veggie tray. To top it off it is really flavorful.
Tortilla soup
1 large onion chopped

1 red pepper chopped

8 carrots peeled and chopped

5 stalks of celery chopped

6 cloves of garlic minced

1 t. Chili powder

2 t. Cumin

1 t. Smoked paprika

1 t. coriander

1/2 t. Cayenne pepper

1 t. Salt

1 t. Ground black pepper
2 quart chicken stock

2 15 oz. cans of chopped tomatoes

6 corn tortillas chopped
1 can of corn

2 cooked chicken breasts- shredded


Cubes of avocado

Grated cheddar cheese 


Sour cream

Lime juice

Tortilla strips 

In a large fry pan sprayed with Pam put the onions, peppers, carrots and celery and cook for four minutes on high heat.
Take half the veggies out of the pan and put them in a big stock pot on medium heat. Add the garlic and spices and cook for one minute.


Add the chicken broth, canned tomatoes and bring to a boil, then reduce to simmer. Add the tortillas and cook for one hour. Using an immersion blender blend up the contents of the pot.  
Add the remaining cooked veggies, can of corn and shredded chicken. Cook until hot, about five minutes. 
Serve bowls of garnishes on the side and let everyone make their own.
Tastes almost celebratory.  

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