Friday, April 25, 2008
This was SOOO good! It made a ton so we were eating it for like a week, but it really didn't get old! It's like taco soup, but not - it's with chicken.
3 T all-purpose flour
1 envelope fajita seasoning, divided
1 pound boneless skinless chicken breasts, but into 1-inch cubes (I used leftover shredded chicken)
3 T vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups water
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz) Mexican stewed tomatoes (I used wal-mart's Chili-ready tomatoes)
1 can (11 oz) Mexicorn, drained (I used plain old corn)
1 cup uncooked instant brown rice
1 can (4 oz) chopped green chiles
1 can (11 oz) condensed nacho cheese soup, undiluted ( I used nacho cheese dip stuff)
3 T minced fresh cilantro
1 T lime juice
In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. ( I just warmed it all together without the flour). In a large saucepan, saute chicken in oil until juices run clear. Remove and keep warm.
In the same pan, saute onion and garlic until onion is tender. 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, limejuice and chicken; heat through.
Yield (2-1/2 Quarts, 10 servings)
Recipe: Beth Jenkins-Horsley (Taste of Home)
It's the perfect amount of veggies with a spicy kick!
Posted by Aubrey Pettit at 3:23 PM