Sunday, August 1, 2010

Fiesta Chowder

3 Tbsp all-purpose flour
1/2 envelope fajita seasoning
1 boneless skinless chicken breasts, cut into 1-inch cubes
olive oil
1 medium onion, chopped
1/4 red bell pepper, chopped
2 garlic cloves, minced
4 c. chicken broth
2 cans black beans, rinsed and drained
1 can Mexican stewed tomatoes, undrained ( I like it with the habanero tomatoes, but for the kids I make it with regular tomatoes so it isn't too spicy)
1 can Mexicorn, drained
1 c. cooked brown rice
1 can (4 ounces) chopped green chilies
1 can condensed nacho cheese soup, undiluted
3 Tbsp minced fresh cilantro
1 Tbsp lime juice

In a large resealable plastic bag, combine flour and fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink.

Add the onion and saute until tender; add garlic and bell peppers and cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, and chilies. Bring to a boil. Reduce heat; cover and simmer for 5 minutes
Stir in the cheese soup, cilantro, and lime juice; heat through.

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