Fiesta Chicken Chowder

Name: Fiesta Chicken Chowder
Prep time: 30 min
Cook time: 15 min
Total time: 45 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 chilies; 1 can (11 ounces) condensed nacho cheese soup, undiluted; 3 tablespoons minced fresh cilantro; 1 tablespoon lime juice

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

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.

Nutrition Facts

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

Originally published as Fiesta Chicken Chowder in Taste of Home April/May 2008

Reviews

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Average Rating:

DWare5883

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.
cindihartline

Aug 11, 2015

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

Jul 29, 2014

Delicious! I even bought regular corn by mistake and the flavor was great. I will definitely be making this one again!
redmonc1

Feb 19, 2014

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

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.
RNMOM502

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
PlumPudding

Jun 17, 2013

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

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! 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.
jacqnbill

Nov 19, 2012

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

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.