- 3 tbls all-purpose flour
- 1 envelope fajita seasoning, divided
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 3 tbls vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) Rotel
- 1 can (11 oz) Mericorn, drained
- 1 cup uncooked white rice
- 1 can (4 oz) chopped green chilies
- 1 can (11 oz) nacho cheese soup
- 1 tbl lime juice
In a large resealable 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. Remove and keep warm.
In the same pan, saute onion and garlic until onion is tender. Stir in the water, bans, tomatoes, corn, rice, chilies, and remaining fajita seasoning. Bring to boil. Reduce heat; cover and simmer approximately 20 minutes until rice is cooked.
Stir in soup, lime juice, and chicken; heat through. Approximately 10 servings.
Source: Taste of Home
Thoughts: We really enjoyed this spicy chowder! It was pretty thick, not entirely like a real creamy chowder, but a good twist on a soup. We would make it again!
Also: You may have already noticed, but I am only going to do Simply Soupy every other week from now on! I have been making soups weekly since January (and don’t plan on stopping!) , so by now there are some favorites I want to repeat for Rust and me, so I am not going to be trying a new soup every week anymore.
