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Fiesta Chicken Chowder

the.instructor's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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