Thursday, January 20, 2011

Fiesta Chowder

Let's get the party started.  This recipe is awesome, especially on a cold and snowy evening.  It tastes like the soup from Qudoba restaurant with cheese added. 

Fiesta Chowder
PREP: 15 MIN., COOK: 15 MIN.

The ingredient list may be long, but the
results are fast and delicious.

  3 tablespoons all-purpose flour
  1 (1.4) package fajita seasoning, divided
  4 skinned and boned chicken
     breast halves, cubed
  3 tablespoons vegetable oil
  1 medium onion, chopped
  1 teaspoon minced garlic
  1 (15 ¼-ounce) can whole kernel
      corn with red and green peppers, drained
  1 (15-ounce) can black beans,
      rinsed and drained
  1 (14 ½ - ounce) can Mexican-style
       Stewed tomatoes
  1 (4.5-ounce) can chopped green chilies
  3 cups water
  1 cup uncooked instant brown rice
  1 (2 ¼ -ounce) can sliced ripe olives (optional)
  1 (10 ¾ -ounce) can condensed nacho cheese soup
  3 tablespoons chopped fresh cilantro
  1 tablespoon lime juice
   Garnish: chopped fresh cilantro
   Tortilla chips (optional)

COMBINE flour and 2 tablespoons fajita seasoning in a heavy-duty
zip-top plastic bag; add chicken.  Seal and shake to coat.
COOK chicken in hot oil in a large Dutch oven over high heat, stirring
often, 4 minutes until browned. Reduce heat to medium-high: add
onion and garlic; sauté 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 tortilla chips, if desired.

Source: Southern Living

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