Fiesta Chowder

By rhongaut

Ingredients

• 3 Tbs. Flour
• 1 pkg. Fajita seasoning
• 4 boneless, skinless chicken breasts, cubed
• 3 Tbs. vegetable oil
• 1 Onion (med.) minced
• 1 tsp. garlic, minced
• 1 can Mexi-corn, drained (15 1/4 oz can)
• 1 can Mexican style stewed tomatoes (15 1/2 oz can)
• 1 can green chiles, chopped (4.5 oz can)
• 3 cups water
• 1 cup uncooked instant brown rice
• 1 can condensed nacho cheese soup (10 3/4 oz can)
• 3 Tbs. fresh cilantro, chopped
• 1 Tbs. fresh lime juice

Details

Servings 6

Preparation

Step 1

Combine flour and 2 Tbs. fajita seasoning in a heavy duty zip top plastic bag; ad 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 medium high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn and next four ingredients. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes. Remove lid and stir in nacho cheese soup, chopped cilantro and lime juice.