I haven't post a new recipe because I haven't made anything worth posting. I made a chili that was way too hot, a fish dish that was just bland tasting and homemade pizza that only my husband would love (because he'll eat anything). So, I'm going to re post this recipe because it's worth posting again. After all, it's cold here in Wisconsin and you can never have enough soup recipes. I really love this soup! All the Mexican flavors I love in a bowl. The recipe comes from the "Southern Living, Our Readers Top Rated Recipes" cookbook. The list of ingredients is long, but it comes together very quickly.
Ingredients:
3 tablespoons all-purpose flour
1 package (1.4 ounce) fajita seasoning mix, divided
3-4 skinless boneless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can (15 1/4 ounce) whole kernel corn with red and green peppers, drained
1 can (15 ounce) black beans, rinsed and drained
1 can (14 1/2 ounce) Mexican-style diced tomatoes
1 can (4.5 ounce) chopped green chilies
3 cups water (I used chicken broth for more flavor)
1 cup uncooked instant brown rice (I only use 1/2 cup)
1 (2 1/4 ounce) can sliced black olives (optional) (I added)
1 can (10 3/4 ounce) condensed nacho cheese soup
3 tablespoons chopped fresh cilantro (I used 1/4 cup)
1 tablespoon fresh lime juice
Directions:
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; saute 5 minutes. Stir in remaining fajita seasoning, corn, next 6 ingredients.
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. Use chicken broth or water if chowder becomes too thick. Serves 8
0 comments:
Post a Comment