M
melhams
Guest
Fiesta Chowder
YUMMY!!
Makes 8-10 servings
The ingredients list may be long, but the results are fast and delicious!!
3 tbsp. all purpose flour
1 (1.4 oz) pkg. Fajita seasoning, divided
4 skinned, deboned chicken breast halves, cubed
3 tbsp. vegetable oil
1 med onion, chopped
1 teaspoon minced garlic
1 (15.25 oz) can whole kernel corn with red and green peppers, drained
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can Mexican style stewed tomatoes
1 (4.5 oz) can chopped green chilies
3 cup water
1 cup uncooked brown rice
1 (2.25 oz) can sliced ripe olives (optional)
1 (10.75 oz) can condensed nacho cheese soup
3 tbsp. chopped fresh cilantro
1 tbsp. lime juice
Garnish: chopped fresh cilantro
Combine: Flour and tbsp. fajita seasoning in heavy-duty ziplock bag; add chicken. Seal and shake to coat.
Cook chicken in hot oil in a large Dutch oven over high heat; stirring often 4 minutes or until browned. Reduce heat to med-high; add onion and garlic; sauté 5 minutes. Stir in remaining fajita seasoning, next 5 ingredients and, if desired, olives. Bring mixture to a boil; reduce heat to med-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.
YUMMY!!
Makes 8-10 servings
The ingredients list may be long, but the results are fast and delicious!!
3 tbsp. all purpose flour
1 (1.4 oz) pkg. Fajita seasoning, divided
4 skinned, deboned chicken breast halves, cubed
3 tbsp. vegetable oil
1 med onion, chopped
1 teaspoon minced garlic
1 (15.25 oz) can whole kernel corn with red and green peppers, drained
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can Mexican style stewed tomatoes
1 (4.5 oz) can chopped green chilies
3 cup water
1 cup uncooked brown rice
1 (2.25 oz) can sliced ripe olives (optional)
1 (10.75 oz) can condensed nacho cheese soup
3 tbsp. chopped fresh cilantro
1 tbsp. lime juice
Garnish: chopped fresh cilantro
Combine: Flour and tbsp. fajita seasoning in heavy-duty ziplock bag; add chicken. Seal and shake to coat.
Cook chicken in hot oil in a large Dutch oven over high heat; stirring often 4 minutes or until browned. Reduce heat to med-high; add onion and garlic; sauté 5 minutes. Stir in remaining fajita seasoning, next 5 ingredients and, if desired, olives. Bring mixture to a boil; reduce heat to med-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.
