Fiesta Chicken Chowder

Total Time

Prep: 30 min. Cook: 15 min.


10 servings (2-1/2 quarts)

Updated: Apr. 14, 2023
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


  • 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 chiles
  • 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice


  1. In a shallow bowl, mix flour and 2 tablespoons fajita seasoning. Add chicken and toss to coat; shake off excess. In a large saucepan heat oil over medium heat; add chicken. Cook and stir until no longer pink, 8-10 minutes. Remove and keep warm.
  2. Add onion to same pan. Cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chiles and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer until rice is tender, about 5 minutes.
  3. Stir in the soup, cilantro, lime juice and chicken; heat through.

Nutrition Facts

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