Fiesta Chicken Chowder Recipes

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EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
  • Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
  • Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

Chowder with pizzazz!

Provided by Jeanne Jones

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 14

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
¼ bunch fresh cilantro sprigs, for garnish

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.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g

FIESTA CHICKEN



Fiesta Chicken image

Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped
1/3 cup picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
3 cups cubed cooked chicken
1 cup shredded Colby cheese

Steps:

  • In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

FIESTA CHICKEN CHOWDER



Fiesta Chicken Chowder image

I entered the recipe for this hearty soup in a contest sponsored by my hometown newspaper. I won first place and contributed the prize money to the area shelter for women and children.-Beth Jenkins-Horsley, Belmont, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 952mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein.

FIESTA CHOWDER



Fiesta Chowder image

Make and share this Fiesta Chowder recipe from Food.com.

Provided by SharleneW

Categories     Chowders

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

3 tablespoons all-purpose flour
1 (1 1/2 ounce) package fajita seasoning mix, divided
4 boneless skinless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 (15 1/4 ounce) can whole mexicorn whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (4 1/2 ounce) can chopped green chilies
3 cups water
1 cup uncooked instant brown rice
1 (2 1/4 ounce) can sliced ripe olives
1 (10 3/4 ounce) can condensed nacho cheese soup
3 tablespoons fresh cilantro, chopped
1 tablespoon lime juice

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.

Nutrition Facts : Calories 294, Fat 7.5, SaturatedFat 1.1, Cholesterol 34.2, Sodium 319.9, Carbohydrate 37.9, Fiber 5.7, Sugar 1.5, Protein 20.8

FIESTA CHICKEN CHOWDER RECIPE



Fiesta Chicken Chowder Recipe image

Provided by weberdad

Number Of Ingredients 15

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

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 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 heat; cover and simmer for 5 minutes or until rice is tender. Stir in the soup, cilantro, lime juice and chicken; heat through.

FIESTA CHICKEN CHOWDER



Fiesta Chicken Chowder image

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.

Provided by invictus

Categories     Chowders

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

3 tablespoons all-purpose flour
2 (1 1/4 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

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.

Nutrition Facts : Calories 178.4, Fat 6.9, SaturatedFat 1.3, Cholesterol 28.8, Sodium 378.5, Carbohydrate 13.4, Fiber 3.2, Sugar 1.2, Protein 15.4

FIESTA CHICKEN CHOWDER



Fiesta Chicken Chowder image

This is one I whipped up on inspiration. The warmth of a chicken corn chowder with the flavor green chile. Great on a cold day.

Provided by Tugar357

Categories     Winter

Time 45m

Yield 12 serving(s)

Number Of Ingredients 15

8 slices bacon
24 ounces chicken breasts, chopped
1 medium onion, chopped
1 tablespoon ground cumin
1 teaspoon oregano
4 large russet potatoes, cubed
6 cups chicken stock
2 cups cream
16 ounces frozen corn
16 ounces frozen green beans
18 ounces canned diced green chiles
1 teaspoon salt
1 teaspoon black pepper
1/2 cup monterey jack cheese (optional)
cilantro (optional)

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.

Nutrition Facts : Calories 480.1, Fat 26.5, SaturatedFat 12, Cholesterol 94.4, Sodium 723.8, Carbohydrate 40.6, Fiber 5.7, Sugar 3.8, Protein 22.2

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FIESTA CHOWDER RECIPE | MYRECIPES
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Web Nov 22, 2002 Directions Step 1 Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-top plastic bag; add chicken. Seal and …
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5/5 (4)
Servings 8-10
  • Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-top plastic 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; sauté 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and, if desired, 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. Garnish, if desired, and serve with breadsticks, if desired.


QUICK AND EASY SOUP RECIPE - FIESTA CHOWDER - SWEET PEA
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  • Combine flour and 2 T fajita seasoning in a heavy-duty plastic bag; add chicken. Seal and shake to coat.
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