Now that it's starting to get cold, here's a great chowder to keep you warm. It makes a big batch and the leftovers can be warmed up for lunch or whatever.
List of Ingredients
3 tablespoons all-purpose flour
1 (1.4 ounce) package fajita seasoning mix, divided
4 skinless boneless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 (15 1/4 ounce) can whole kernel corn with red and green peppers, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (4.5 ounce) can chopped green chiles
3 cups water
1 cup uncooked instant brown rice
1 (2 1/2 ounce) can sliced ripe olives (optional)
1 (10 3/4 ounce) can condensed nacho cheese soup*
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1. Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-top plastic bag; add chicken. Seal and shake to coat.
2. Cook chicken in hot oil in a 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, if desired.
*If you can't find nacho cheese soup, Campbells has a pepperjack soup that works really well too.
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