Thursday, April 12, 2007

Chicken Fajita Chowder

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.

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