Time 45m Yield 10 serving(s) Number Of Ingredients 12 Steps:
In a large resealabel plastic bag combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until juices run clear. Stir in chicken broth, onion powder, garlic powder, remaining taco season, beans. Bring to a boil, reduce heat; cover ans dimmer 5 minutes or until rice is tender. Stir in soup, cilantro, lime juice, heat through.
Time 45m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 15 Steps:
In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. , Stir in the soup, cilantro, lime juice and chicken; heat through.
Time 55m Yield 8 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Number Of Ingredients 15 Steps:
In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm. In the same pan, saute onion until onion is tender; add garlic, cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. Stir in the soup, cilantro, lime juice and chicken; heat through.
More about “fiesta chicken chowder recipes”
Time 35m Yield 6 serving(s) Number Of Ingredients 15 Steps:
In a large pot over medium heat, saute onion in butter until tender -do not brown, add garlic and cook for one minute more. Puree all the corn with the chicken broth in a blender, add to onions and simmer 20 minutes. Add the rest of ingredients and stir until cheese melts, simmer about 10 minutes. Adjust seasoning to taste. Serve with a few tortilla chips broken over the top, you could also top with black olives or salsa,. Note:. I will often buy whole milk for this recipe, but will also mix some half and half into non-fat milk. It would probably be fine with just the lower fat milk, but not as rich.
