Fiesta Chicken Chowder Recipe
Summary
Ingredients
| All purpose flour | 3 Tablespoon | |
| Fajita seasoning envelope | 1 , divided | |
| 1 pound boneless skinless chicken breasts, cut into 1-inch cubes | ||
| Vegetable oil | 3 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Water | 3 Cup (16 tbs) | |
| Black beans | 1 Can (10oz), drained, rinsed | |
| Stewed tomatoes | 1 Can (10oz), undrained | |
| Mexicorn | 1 Can (10oz), drained | |
| 1 cup uncooked instant brown rice | ||
| Green chilies | 1 Can (10oz), chopped | |
| Nacho cheese | 1 Can (10oz), condensed | |
| Cilantro | 3 Tablespoon, minced | |
| 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.
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.
Chef
