Fiesta Chicken Chowder

invictus's Note:

The original came from TOH. I posted though I hadn't tried it and based on the first review I decided to tweak it a bit and come up with my take on the recipe.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 10

• 3 tablespoons all-purpose flour
• 2 (1 ¼ ounce) envelopes taco seasoning mix , divided
• 1 lb boneless skinless chicken breast , cut into 1 inch cubes
• 3 tablespoons vegetable oil
• 15 ounces chicken broth
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 bell peppers , diced
• 15 ounces black beans , rinsed and drained
• 11 ounces condensed cream of chicken soup
• 1 tablespoon lime juice
• 3 tablespoons fresh cilantro

Directions:

1. In a large resealabel plastic bag combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat.
2. In a large saucepan, saute chicken in oil until juices run clear.
3. 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.
4. Stir in soup, cilantro, lime juice, heat through.

Reviews

[Shelby Jo]

This was a yummy soup. It is simple to put together if you have the onions and chicken cut up and the tomatoes and beans drained beforehand. I did think though that for having "fiesta" in the title it wasn't spicy enough, lol. To my serving I added some shakes of Chalula (hot sauce). I liked it much better that way, it was a bit too bland for me otherwise. I think next time I make it I will try to use a can of Rotel instead of the mexican stewed tomoatoes. Then the tomatoes will be cut up smaller plus add a lot more heat then the mexican stewed tomatoes had. This was a nice filling soup. Thanks for posting!