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Fiesta Chicken Chowder

 Fiesta Chicken Chowder
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
10 ServingsPrep: 30 min. Cook: 15 min.

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 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.

2 of 2

Fiesta Chicken Chowder (continued)

Directions (continued)

  • Yield: 10 servings (2-1/2 quarts).
Nutritional 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.