Chicken Fiesta Chowder
From jovigirl911 18 years agoIngredients
- 3 tablespoons all-purpose flour shopping list
- 1 (1.4 ounce) package fajita seasoning, divided shopping list
- 4 skinned and boned chicken breast halves, cubed shopping list
- 3 tablespoons vegetable oil shopping list
- 1 medium onion shopping list
- 1 teaspoon minced garlic shopping list
- 1 (15 1/4 ounce) can whole kernal corn with red and green peppers, drained shopping list
- 1 (15 ounce) can black beans, rinsed and drained shopping list
- 1 (14 1.2 ounce) can Mexican style stewed tomatoes shopping list
- 1 (4.5 ounce) can chopped green chilies shopping list
- 3 cups water shopping list
- 1 cup uncooked instant brown rice shopping list
- 1 (2 1/2 ounce) can sliced ripe olives (optional) shopping list
- 1 (10 3/4 ounce) can condensed nacho cheese soup shopping list
- 3 tablespoons chopped fresh cilantro shopping list
- 1 tablespoon lime juice shopping list
- Granish: chopped fresh cilantro shopping list
- breadsticks (optional) shopping list
How to make it
- Combine flour and 2 tablespoons fajita seasoning in a heavy duty zip-top plastic bag; add chicken. Seal and shake to coat.
- Cook chicken in hot oil in a large Dutch Oven over high heat, stirring often for 4 minutes or until browned.
- Reduce heat to medium-high; add onion and garlic; saute 5 minutes.
- Stir in remaining fajita seasoning, corn, black beans, tomatoes, green chilies, water, and brown rice - and if desired olives. Bring mixture to a bowl; reduce heat to medium-low, cover and simmer 5 minutes.
- Remove lid and stir in nacho cheese soup, chopped cilantro, and lime juice.
- Garnish, if desired, and serve with breadsticks, if desired.
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