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
Fiesta Chicken Chowder
Fiesta Chicken Chowder
Prep Time
30 min
Cook Time
15 min
Yield
10 servings (2-1/2 quarts)
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 chiles
- 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
- 3 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
Directions
- 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.
- 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.
- 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.
Loading Popular in the Community
Loading Reviews
