Fiesta Chicken Chowder

By KimberlyB

Ingredients

• 3 TBS flour
• 1 envelope fajita seasoning, divided
• 1 pound boneless skinless chicken breasts, cut into 1" cubes
• 3 TBS veg. oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 c water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14 1/2 ounces) Mexican stewed tomatoes, undrained
• 1 can (11 ounces) Mexican, drained
• 1 cup uncooked instant brown rice
• 1 can (4 ounces) chopped green chilies
• 1 can (11 ounces) condensed nacho cheese soup, undiluted
• 3 TBS minced fresh cilantro (dried)
• 1 TBS lime juice
• ( In place of Tomatoes use quart of chunk tomatoes pluc 1 can ro-tel tomatoes & chilies-mild)
• ( In place of Mexicorn-use 1 cup of frozen corn)
• ( In place of Nacho cheese soup-use 1 can of creamed corn plus a little velveeta cheese)

Details

Preparation time 30mins
Cooking time 45mins
Adapted from tasteof home.com

Preparation

Step 1

In a large resealable plastic bag, combine flour and 2 TBS fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, sauté chicken in oil until juices run clear. Remove and keep warm.

In the same pan, sauté onion and garlic until onion is tender. Stir in the water, beans, tomatoes, corn, rice, chilies and remaing 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.