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    Fiesta Chowder

    Source of Recipe

    Southern Living-12/02

    List of Ingredients

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


    1. Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-top plastic bag; add chicken. Seal and shake to coat.

    2. 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; saute 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 breadsticks, if desired.
    3. Servings: 10




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