Chicken Corn Chowder(Makes 6 Servings)

  1. 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; saut 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. Prep: 15 minutes. Cook: 15 minutes.

butter, mushrooms, onion, chicken broth, chicken breast, condensed cream, orzo, basil, rosemary, sugar, salt, pepper, milk, flour, flour, fajita seasoning, chicken, vegetable oil, onion, garlic, whole kernel corn with red, black beans, tomatoes, green chiles, water, brown rice, olives, condensed nacho cheese soup, fresh cilantro, lime juice, fresh cilantro, breadsticks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4726 (may not work)

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