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Fiesta Chicken Chowder Recipe

Fiesta Chicken Chowder Recipe

I entered the recipe for this hearty soup in a contest sponsored by my hometown newspaper. I won first place and contributed the prize money to the area shelter for women and children.—Beth Jenkins-Horsley, Belmont, North Carolina
TOTAL TIME: Prep: 30 min. Cook: 15 min. YIELD:10 servings


  • 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


  • 1. 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.
  • 2. In the same pan, saute onion until 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.
  • 3. Stir in the soup, cilantro, lime juice and chicken; heat through. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup: 250 calories, 8g fat (2g saturated fat), 29mg cholesterol, 952mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 15g protein

Reviews for Fiesta Chicken Chowder

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Reviewed Oct. 3, 2015

"Really love this recipe. One of my favorite soup/chowder recipes to make. Really great with crushed up tortilla chips on top of it."

Reviewed Aug. 11, 2015

"This recipe is awesome, even better the next day! Wished I could have gave it 10 stars."

Reviewed Jul. 29, 2014

"Delicious! I even bought regular corn by mistake and the flavor was great. I will definitely be making this one again!"

Reviewed Feb. 19, 2014

"We loved this. Will make again. Thanks for the recipe!"

Reviewed Oct. 11, 2013

"Really, really enjoyed this. My husband couldn't keep his spoon out of the soup pot! It was very easy to make and a very filling meal. I made my own fajita seasoning and it was just the right amount of spice."

Reviewed Aug. 5, 2013

"Very delicious, but was too peppery to thoroughly enjoy. I don't know if it was the Rotel I used because I couldn't find Mexican stewed tomatoes, or the fajita mix. Any ideas out there? Will definitely make it again, but will try mild taco seasoning instead. Our mouths were on fire! lol lol"

Reviewed Jun. 17, 2013

"This recipe is awesome. Thanks so much for sharing. It's in my recipe keeper permanently."

Reviewed May. 29, 2013

"This was EXCELLENT!! I loved it and will definitely make again. The flavors blended perfectly. I didn't have Mexicorn, so I just used regular canned corn. I also accidentally added one packet of taco seasoning to the chicken/flour mixture instead of 2 TB. I'd serve this with mexican cornbread, and tortilla chips, and sour cream on the side!"

Reviewed Nov. 19, 2012

"I cooked mine in a crock-pot and it was so delicious. Will definately make over & over."

Reviewed Jul. 23, 2012

"This is my all time favorite chowder. I've made it a few times now and people always ask for the recipe. I like to add a couple different hot peppers to this to kick it up a notch. It's a winner! Thanks for sharing this recipe with us."

Reviewed Sep. 21, 2011

"One thing I meant to mention......since so many of us have to watch our pennies carefully these days, and also due to rising food costs, I'd substitute a can of regular corn for the Mexicorn. The flavor of the Mexicorn is subtle and it gets lost due to the spiciness of the soup. I paid $1.32 for the little 11 oz. can of specialty corn, and a regular 14 oz. can of plain corn costs less than half of that. Just a suggestion!"

Reviewed Sep. 21, 2011

"Very son called it a "keeper". It reminds us of taco soup, and we ate it with a little grated cheese, a few crushed tortilla chips and a dollop of sour cream on each serving, since that's how we garnish our favorite taco soup recipe. I like the fact that it's a good complete meal in itself, and goes together so quickly and easily!"

Reviewed Aug. 23, 2011

"My husband and I absolutely LOVED this."

Reviewed Apr. 29, 2011

"This was really fast to make, and it makes a whole lot! It was so fantastic, and I bet the leftovers will be even better. Try it with some Scoops tortilla chips."

Reviewed Apr. 11, 2011

"Delicious! We like to top it off with fresh avocado."

Reviewed Mar. 15, 2011

"My family loved it!"

Reviewed Feb. 1, 2011

"Wonderful!!! Very good flavor, I will be making this alot. Thanks for sharing."

Reviewed Jan. 1, 2011

"This was only so-so. It seemed like it should have been much more flavorful than it was. The only thing that I can think I might have done wrong was that I didn't serve it immediately so it simmered for a bit after it was done. My husband did like it, though he didn't rave."

Reviewed Oct. 3, 2010

"So tasty!!! My boyfriend had 3 helpings!"

Reviewed Aug. 14, 2010

"Fantastic flavor, a meal all by itself. I frequently make big batches of homemade soup and store them in individual size containers for easy lunches to pull from the freezer. This soup freezes very well!"

Reviewed Aug. 8, 2010

"This recipe was so easy and quick with a ton of flavor! My family and I loved it.....will be making this one again."

Reviewed Aug. 6, 2010

"I loved the flavor of this soup. So yummy and different than other soups I have tried."

Reviewed Jan. 4, 2010

"A very filling, delicious, easy, and cost-effective recipe. I will definitely make this again."

Reviewed Sep. 29, 2008

"It is easy to see how this won first place. I have made it many times and it is excellent. I am making it for my co-workers. I am sure they will enjoy it as much as we do.  I used rotel for the mexican stewed tomatoes."

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