Here is a yummy soup to warm you up on a cold day!!
Fiesta Chicken Chowder:
3 tablespoons all-purpose flour
1 envelope fajita seasoning, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 tablespoons canola oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 cup uncooked instant brown rice
1 can (4 ounces) chopped green chilies
1 can 11 ounces) condensed nacho cheese soup, undiluted
3 tablespoons minced fresh cilantro
1 tablespoon lime juice
1. 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.
2. In the same pan, saute the onion until onion is 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 the heat; cover and simmer for 5 minutes or until rice is tender.
3. Stir in the soup, cilantro, lime juice and chicken; heat through