Fiesta Chowder

Fiesta Chowder
Photo by www.myrecipes.com

Ingredients

  • 1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
  • 3 cups water
  • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
  • Breadsticks (optional)
  • 1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
  • 1 teaspoon minced garlic
  • 1 medium onion, chopped
  • + 29 more ingredients
    • 3 cups water
    • 3 tablespoons all-purpose flour
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 tablespoon lime juice
    • 1 (2 1/4-ounce) can sliced ripe olives (optional)
    • 1 (10 3/4-ounce) can condensed nacho cheese soup
    • 3 tablespoons chopped fresh cilantro
    • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
    • 1 (1.4-ounce) package fajita seasoning, divided
    • 1 cup uncooked instant brown rice
    • 1 (4.5-ounce) can chopped green chiles
    • Garnish: chopped fresh cilantro
    • Breadsticks (optional)
    • 4 skinned and boned chicken breast halves, cubed
    • 1 teaspoon minced garlic
    • 1 medium onion, chopped
    • 3 tablespoons all-purpose flour
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 tablespoon lime juice
    • 1 (2 1/4-ounce) can sliced ripe olives (optional)
    • 1 (10 3/4-ounce) can condensed nacho cheese soup
    • 3 tablespoons chopped fresh cilantro
    • 3 tablespoons vegetable oil
    • 1 (1.4-ounce) package fajita seasoning, divided
    • 1 cup uncooked instant brown rice
    • 1 (4.5-ounce) can chopped green chiles
    • Garnish: chopped fresh cilantro
    • 3 tablespoons vegetable oil
    • 4 skinned and boned chicken breast halves, cubed

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 or until browned. Reduce heat to medium-high; add onion and garlic; sauté 5 minutes. S...

View full recipe at My Recipes

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