Friday, January 30, 2009

Fiesta Chicken Chowder -FAST!

3 T flour
1 envelope fajita seasoning, divided
1 lb chicken breast, cut into bite size pieces
3 T oil
1 onion, chopped fine
2-3 garlic cloves, pressed
3 cups water
1 can black beans, drain and rinse
1 can mexican stewed tomatoes w/juice(I used regular stewed)
1 can mexicorn, drained (I used reg)
1 cup uncooked, instant brown rice
4oz can mild green chilis
1 can condensed fiesta nacho cheese soup
3 T chopped cilantro- optional
1 T fresh lime juice
In gallon ziplock, toss cicken, flour and 2T fajita season. Coat well. Dump it into lage pot with your oil on med-high heat. Cook just till juices run clear, then set aside in a bowl. In same large pot, add a little more oil and cook onions and garlic. Add water, rice, beans, tomatoes, corn, chilis and remaining fajita seasoning. Bring to boil, reduce heat, cover and simmer 5-10 mins till rice is tender. Stir in cheese soup, chicken, cilantro and lime juice. Heat through. Serve with tortilla chips and sour cream on the side. (The brown rice ROCKS in this. It's a hearty, yummy soup. I used reg. stew tomatoes and reg. corn to cut down on spiciness. If you love spice then use the mexi version. The way I modified it, it was just a little spice. Not too spicy for the kids.

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