Heather called to inform us that they had 6 inches of new snow last evening. Joan thinking warm prepared this soup. While its preparation took her a bit of time, this savory soup was well worth it. Served with cornbread.
3 T. all-purpose flour
1 4-oz. pkg. fajita or taco seasoning mix, divided
4 boneless, skinless chicken breasts, cubed
3 T. oil
1 onion, chopped
1 t. garlic, minced
15 1/4 oz. can sweet corn & diced peppers, drained
15 oz. can black beans, drained and rinsed
14 1/2 oz. can Mexican-style stewed tomatoes
4 1/2 oz. can chopped green chiles
3 c. water
1 c. instant brown rice, uncooked
Optional: dried cilantro to taste
10 3/4 oz. can nacho cheese soup
Garnish: sour cream, shredded, Cheddar cheese, chopped, green onions, crushed tortilla chips
Combine flour and 2 tablespoons seasoning mix in a large plastic zipping bag; add chicken. Seal bag and shake to coat. Sauté chicken in oil in a large Dutch oven over high heat, stirring often, about 5 minutes or until golden. Reduce heat to medium-high. Add onion and garlic; sauté for 5 minutes. Stir in remaining seasoning mix and all ingredients except soup and garnish. Bring to a boil: reduce heat to medium-low, cover and simmer for 5 minutes. Add soup; stir until heated through. Garnish as desired.
Makes 8 to 10 servings.