- 10
Ingredients
- 3 * 3 tablespoons all-purpose flour
- 1 * 1 envelope fajita seasoning, divided
- 1 * 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 3 * 3 tablespoons canola oil
- 1 * 1 medium onion, chopped
- 2 * 2 garlic cloves, minced
- 3 * 3 cups water
- 1 * 1 can (15 ounces) black beans, rinsed and drained
- 1 * 1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
- 1 * 1 can (11 ounces) Mexicorn, drained
- 1 * 1 cup uncooked instant brown rice
- 1 * 1 can (4 ounces) chopped green chilies
- 1 * 1 can (11 ounces) condensed nacho cheese soup, undiluted
- 3 * 3 tablespoons minced fresh cilantro
- 1 * 1 tablespoon lime juice
Preparation
Step 1
Prep: 30 min. Cook: 15 min.
In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm.
In the same pan, saute onion until onion is tender; add garlic, cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender.
Stir in the soup, cilantro, lime juice and chicken; heat through. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts: 1 cup equals 250 calories, 8 g fat (2 g saturated fat), 29 mg cholesterol, 952 mg sodium, 30 g carbohydrate, 5 g fiber, 15 g protein.
Fiesta Chicken Chowder published in Taste of Home April/May 2008, p15