This past weekend my husband and I hosted a Snowshoe Party at our home and celebrated the 50th Birthday of our good friends. This group of friends and I go all the way back to childhood, which makes us basically family. We get together often, and it always involves great food, cocktails, a whole lot of laughs and a good time.
This particular night started early (3:00) as the eight of us set out on snowshoes. We are fortunate to have acreage out back that leads to horse trails maintained by the park system, but they aren’t lit so we wanted to get a few hours in before the sun went down. Knowing we would be together late into the evening, we planned for heavy appetizers that could be prepared at different times through the night. It worked out perfectly.
- 1 cup Chopped Onion
- 1 Tbsp Minced Garlic
- 1 Tbsp Olive Oil
- 3 cups cooked chicken (GF rotisserie chicken from the deli works great)
- 1 – 32 oz container GF chicken broth (add more if you like it thinner)
- 2 cups cooked wild rice (1 can Canoe brand – drained works well)
- 1 can cannellini beans rinsed and drained
- 1 pkg frozen shoepeg corn
- 2 - 4 oz cans fire roasted green chilis
- 1 tsp cumin (or more to taste)
- 1 bunch fresh cilantro, chopped
- dash tabasco or more to taste
- Saute the onion and garlic in olive oil in a Dutch Oven until the onion is tender.
- Add remaining ingredients, stir well, cover, and heat on medium low for 30 min.
- Serve warm with your choice of toppings such as fresh limes, shredded Mexican cheese, chopped green onions, and tortilla chips.