Fiesta Chicken Chowder Recipe

Ingredients

• 3 tablespoons all-purpose flour
• 1 envelope fajita seasoning, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons canola oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
• 1 can (11 ounces) Mexicorn, drained
• 1 cup uncooked instant brown rice
• 1 can (4 ounces) chopped green chilies
• 1 can (11 ounces) condensed nacho cheese soup, undiluted
• 3 tablespoons minced fresh cilantro
• 1 tablespoon lime juice

Directions

• 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).

Fiesta Chicken Chowder published in Taste of Home April/May 2008, p15