Not exactly baking, but I love this recipe! It could serve six to eight if used as a first course, but I usually serve it as a main dish which feeds four to five.
1/3 – 1/2 cup olive oil in a large pot.
3 ribs celery, diced
1 large onion, chopped
1 fresh jalapeno pepper, seeded and chopped
4 – 5 cloves garlic, minced
2 large carrots, diced
2 large raw, boneless, skinless, chicken breasts, diced
Cook: over medium heat for about 10 minutes
Combine, then stir into cooked vegetable/chicken mixture:
1 heaping teaspoon chili powder
1 teaspoon cumin
1/2 cup unbleached white flour
1 14-oz can tomatoes, chopped
4 10 1/2-oz cans chicken broth
Bring to a boil, then simmer for 1 hour.
salt, to taste
hot pepper sauce, to taste
Crumble corn tortilla chips over top. Add nondairy sour cream, nondairy cheese, and/or diced avocado.