Fiesta Corn Chowder Recipes
FIESTA CHICKEN CHOWDER
I entered the recipe for this hearty soup in a contest sponsored by my hometown newspaper. I won first place and contributed the prize money to the area shelter for women and children.-Beth Jenkins-Horsley, Belmont, North Carolina
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 952mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein.
FIESTA CHOWDER
Make and share this Fiesta Chowder recipe from Food.com.
Provided by SharleneW
Categories Chowders
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-loc plactic 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 more minutes.
- Stir in remaining fajita seasoning, corn, black beans, tomatoes, green chiles, water, brown rice and 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.
- Serve with breadsticks and garnished with additional fresh cilantro.
Nutrition Facts : Calories 294, Fat 7.5, SaturatedFat 1.1, Cholesterol 34.2, Sodium 319.9, Carbohydrate 37.9, Fiber 5.7, Sugar 1.5, Protein 20.8
FIESTA CORN BREAD
I love this bread-it's my most requested recipe and has won blue ribbons at county fairs in three different states.-Jean K Irving, Thousand Oaks, California
Provided by Taste of Home
Time 55m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 425mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.
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