Sorry I haven’t posted in a while. Our Time Warner Internet is on the fritz…again. So today I’m blogging at the new Alterra in our neighborhood. It opened yesterday and although there is already a Starbucks and Stone Creek Coffee just down the street, this place is a lot cozier yet still maintaining an urban/industrial edge.
Speaking of cozy, there’s something about this time of year that makes me crave tea, warm baths and soup. So when I saw a recipe for Fiesta Chicken Chowder from the Taste of Home cookbook, I couldn’t think of a better way to get in the spirit of the season – Mexican style.
Fiesta Chicken Chowder
Adapted from Taste of Home
3 Tbsp flour
2-3 Tbsp Penzy’s fajita seasoning
2 boneless, skinless chicken breasts, cut into small cubes
3 Tbsp canola oil
1 onion, diced
2 garlic cloves, crushed
3 cups water
1 – 15 oz can black beans, rinsed and drained
1 – 14 ½ oz can diced tomatoes with green chilies
1 – 11 oz can corn, drained
1 cup cooked brown rice
1 – 11 oz. can fiesta nacho cheese soup
Optional toppings: crushed tortilla chips, shredded cheese, sour cream
1. In a large bag, combine uncooked chicken cubes with flour and fajita seasoning; shake until coated. In a large pan or Dutch oven on the stove, brown the chicken in canola oil. Remove from pan and keep warm.
2. In the same pan, sauté the onion and garlic for a few minutes. Add the remaining ingredients (minus the cheese soup and chicken) and bring to a boil. Then add the cheese soup and chicken and heat through. Serve with crushed tortilla chips, cheese and sour cream.
Hearty, healthy and hot (spice-wise), this soup is sure to please. Although I made this a week ago, I could definitely go for a bowl right now. Because it does have some zip to it, I would use regular nacho cheese soup (instead of the fiesta kind) and diced tomatoes sans green chilies if you were serving this to kids.