Fiesta Chicken Chowder
|All purpose flour||3 Tablespoon|
|Fajita seasoning||1 Ounce, divided (1 Envelope)|
|Boneless skinless chicken breasts||1 Pound|
|Vegetable oil||3 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Water||3 Cup (48 tbs)|
|Canned black beans||15 Ounce, rinsed and drained (1 Can)|
|Canned mexican style stewed tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Canned mexicorn||11 Ounce, drained (1 Can)|
|Instant brown rice||1 Cup (16 tbs), uncooked|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Condensed nacho cheese soup||11 Ounce, undiluted (1 Can)|
|Minced fresh cilantro||3 Tablespoon|
|Lime juice||1 Tablespoon|
In a large resealable plastic bag, combine the flour and 2 tablespoons fajita seasoning; add chicken.
Seal bag and shake to coat.
In a large saucepan, saute chicken in oil until juices run clear.
Remove and keep warm.
In the same pan, saute onion and garlic until onion is tender.
Stir in water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning.
Bring to a boil.
Reduce the heat; cover and simmer for 5 minutes or until the rice is tender.
Stir in the soup, cilantro, lime juice and chicken; heat through.