I’ve been here before. As college football fans, we get so emotionally invested in the outcome of games and seasons that it can feel a bit like jumping out of a perfectly good airplane without a parachute when things don’t go your way. That’s about how my feels went with last weekend’s insane Ole Miss-Arkansas ending.
There I sat at a bar on Sixth Street in Austin, TX, barely blinking, barely able to wrap my devastated brain around what I’d just seen. The word “numbness” is pretty apropos in retrospect. But hey, thanks to the Alabama fans that texted me words of encouragement post-game, he said with facetious animosity. Really helped pull me out of a dark place… Going to start working on mastering my chakras so football doesn’t deflate me like Tom Brady [ZING!].
Marquee Matchup: #12 Oklahoma vs. #6 Baylor, 11/14, 8:00PM ET on ABC
Waco, Texas, where the wind goes sweeping down the plaaains! Wait…that’s not right. Anyway, it’s essentially Big 12 elimination weekend for Bob Stoops and his Sooners. They’ll need another big day from QB Baker Mayfield, who’ll do his best to avoid Sean Oakman (pictured). This one should be a high-scoring affair. Since I’m not that knowledgeable about Big 12 teams (Do they get the SEC Network over there?), I’m siding with Art Briles and his Baylor Bears at home in a barn-burner. My Prediction: Baylor 58, Oklahoma 45
Tex-Mex Chicken Soup
When in Texas, eat as the Texans do. Because, allegedly, everything is bigger and better there anyway. This zesty soup contains everything you’ll need to satiate the soul on a chilly football Saturday—chicken, beans, spiciness, beans, more chicken. Prepare a pot for your tailgate, share with your friends and family, and cross your fingers that no one pulls out a 4th-and-25 conversion on your team this weekend. Enjoy the games, everyone! Cheers.
1 1/2 tablespoons extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1 red bell pepper, chopped
1 jalapeño, seeded and minced
1 tablespoon chili powder
1 1/2 teaspoons crushed red pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
3 cups shredded rotisserie chicken
2 cups frozen whole-kernel corn
4 cups lower-sodium chicken broth
2 large tomatoes, chopped
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/4 cup chopped fresh cilantro
3 ounces queso fresco, crumbled
8 lime wedges
1. Heat a Dutch oven over medium-high heat. Add oil, onion, and next 3 ingredients; sauté 3 minutes. Add chili powder and next 4 ingredients; sauté 30 seconds. Add chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Top evenly with cilantro and queso. Serve with lime.
SERVES 8 (serving size: 1 cup)
CALORIES 186; FAT 5.4g (sat 1.3g, mono 2.8g, poly 0.7g); PROTEIN 17.9g; CARB 18.4g; FIBER 3.9g; CHOL 41mg; IRON 1.2mg; SODIUM 571mg; CALC 67mg