Fiestachickenchowder Recipes

Steps:

• In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
• Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
• Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

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.

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.

Steps:

• Cut the bacon into short pieces and brown in the skillet. Remove to drain on paper towels. Repeat for chicken breast. Sweat the onion and add cumin and oregano.
• To a large stock pot, add the chicken, chicken stock, bacon, onions. Add the potatoes, cream, and all the vegetables. Season with salt and pepper. Cover and simmer for 20-25 minutes.
• Garnish with cilantro and cheese if desired.

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.

Steps:

• Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
• Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.

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.