I tasted this chowder at a friends house and it is delicious! It's a Southern Living recipe with a lot of ingredients but easy to make. 3 Tablespoons all-purpose flour1 (1.4 oz) pkg. fajita seasoning, divided4 Skinned and boned chicken breast halves, cubed3 Tablespoons vegetable oil1 Medium onion, chopped1 Teaspoon minced garlic1 (15-1/4 oz.) can whole kernel corn with red and green peppers, drained1 (15 oz.) can black beans, rinsed and drained1 (14-1/2 oz.) can Mexican-style stewed tomatoes1 (4.5 oz.) can chopped green chiles3 Cups water1 Cup uncooked instant brown rice1 (2-1/4 oz.) can sliced ripe olives (optional)1 (10-3/4 oz.) can condensed nacho cheese soup3 Tablespoons chopped fresh cilantro1 Tablespoon lime juiceGarnish: chopped fresh cilantroBreadsticks (optional)Combine flour and 2 tablespoons fajita seasoning in a heavy-duty, zip-lock plastic bag; add chicken. Seal and shake to coat.Cook chicken in hot oil in large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high; add onion and garlic; saute' 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and , if desired, olives. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes. Remove lid and stir in nacho cheese soup, chopped cilantro, and lime juice. Garnish, if desired and serve with breadsticks.
"Fiesta Chowder"
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