Chicken Fajita Chowder
Chicken Fajita Chowder
Larry, Logan and I really liked this! I will definitely make it again! If you have already copied this recipe, please note that there was an error in the original post. I should had listed the flour as 3 tablespoons, not teaspoons. I've corrected it in the original recipe and in the re-post below. Also, I only added about 2 cups of the chicken broth. I guess it depends on how thick you like your soup. We like ours on the thicker side, so I reduced the broth. I served ours with corn tortilla strips, which contain a lot less fat than commercially prepared tortilla chips. To make these, cut corn tortillas into strips, put them on a cookie sheet, spritzed them with cooking spray, and baked them at 400 degrees until crisp, stirring occasionally.
3 tablespoons flour
1.4 ounce packet fajita or taco seasoning mix, divided (I used a packet of McCormick's Fajita Seasoning.)
4 boneless, skinless chicken breasts, cubed
3 teaspoons olive oil
1 bunch green onions, chopped
1 teaspoon garlic, minced
15-1/4 ounce can sweet corn and diced peppers, drained
15 ounce can black beans drained & rinsed
14-1/2 ounce Mexican style stewed tomatoes (I used Hunt's Seasoned Diced Tomato Sauce for Chili.)
4-1/2 ounce can chopped green chilies
1 quart chicken broth (I only used 2 cups.)
1 cup instant brown rice, uncooked (I used regular rice and simmered the soup for 20 minutes, instead of 5 minutes.)
10-3/4 ounce can nacho cheese soup (I used plain cheddar cheese soup.)
Garnishes: sour cream, shredded cheddar cheese, chopped green onions, crushed tortilla chips, fresh cilantro twigs
Combine flour and 2 tablespoons of the fajita seasoning mix in large Ziploc bag; add chicken. Seal bag and shake to coat chicken. Sauté chicken in oil in a large Dutch oven over high heat, stirring often, about 5 minutes or until golden brown.
Reduce heat to medium-high; add onion and garlic. Sauté for 5 minutes. Stir in remaining fajita seasoning mix, corn, beans, tomatoes, chilies, broth, and rice. Bring to a boil; reduce heat to medium-low. Cover and simmer for 5 minutes. Add soup; stir until heated through. Garnish as desired.
For more yummy recipes, visit:
Tempt My Tummy Tuesday
Tuesdays at the Table
Crock Pot Wednesday (I haven't made this in a crock pot yet.)