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
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
Reviews
We loved this chowder! I doubled the recipe and instead of using stewed tomatoes and green chiles, I used two cans of diced tomatoes with green chiles. I also substituted fresh parsley for the cilantro since that's what I had on hand. I had chicken broth in the fridge that needed to be used, so I substituted that for the water. This is a really tasty soup - and very hearty! We garnished ours with a dollop of sour cream and tortilla chips. Will definitely keep this recipe handy!
Really love this recipe. One of my favorite soup/chowder recipes to make. Really great with crushed up tortilla chips on top of it.
This recipe is awesome, even better the next day! Wished I could have gave it 10 stars.
Delicious! I even bought regular corn by mistake and the flavor was great. I will definitely be making this one again!
We loved this. Will make again. Thanks for the recipe!
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.
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
This recipe is awesome. Thanks so much for sharing. It's in my recipe keeper permanently.
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! To make it easier, I just put 3 or 4 frozen chicken breasts in the crockpot, threw the rest of the ingredients in, and let it cook on high for 5 hours. Perfect and so easy.
I cooked mine in a crock-pot and it was so delicious. Will definately make over & over.