Fiesta Chicken Rice Soup Recipes

FIESTA CHICKEN CHOWDER

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.

FIESTA CHICKEN SOUP RECIPE

Steps:

• Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
• Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium heat 8 min. or until chicken is done and onions are tender. Meanwhile, heat broiler.
• Ladle soup into 8 ovenproof bowls; top with cheese. Broil, 6 inches from heat, 2 to 3 min. or until cheese is melted.

FIESTA CHICKEN & RICE SOUP

Steps:

• 1. Heat olive oil. add chopped onion, green and red pepper. Cook, stirring occasionally, about 5 minutes. Stir in garlic, oregano, cumin, and chili powder.
• 2. Season chicken with salt and pepper then add to the pan. Brown chicken.
• 3. Add chicken broth, diced tomatoes, green chilis and tomato paste. Bring just to a boil, then reduce heat to low, cover and simmer 30 minutes.
• 4. Stir in beans, cooked rice and corn.
• 5. Ladle into bowls and garnish with crushed tortilla chips, a dollop of sour cream, sliced green onion, chopped cilantro, black olives or shredded cheese in any combination desired.

CHEESY FIESTA CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 425 degrees.
• Grease an oven safe dish with butter.
• Mix both soups, broth, milk, water and onion in a mixing bowl and set aside.
• Season chicken with salt, pepper and garlic powder to taste.
• Evenly spread rice into baking dish.
• Pour soup mixture over rice as evenly as possible.
• Place chicken into pan and cover.
• Bake in oven for 45 minutes or until chicken is no longer pink in the thickest part.
• Let dish stand for 3 minutes to allow sauce to thicken. While dish is standing, top each chicken piece with shredded cheese and salsa.
• Enjoy!

FIESTA CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Add the chicken, taco seasoning, water and onion to a skillet. Cook until chicken is no longer pink. Drain any excess water.
• Add both cans of cheese soup and milk to a pot. Stir and heat until just boiling.
• Pour rice, cheese mixture, diced tomatoes and chicken mixture into a non-stick baking dish. I used diced tomatoes with jalapenos. I used one slightly smaller than 13 x 9. Add 1 cup of the taco blend and sharp cheddar cheeses and mix well. Top with remaining taco blend and sharp cheddar cheeses.
• Bake for 45 minutes, or until cheese is bubbling and soup mixture thickens.
• Garnish top of casserole with crushed Doritos (optional).

FIESTA CHICKEN SOUP

Steps:

• Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
• Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.

FIESTA CHORIZO-CHICKEN SOUP

Steps:

• Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside., In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer., Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted.

DUMP-AND-BAKE FIESTA CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 350F (180C). Spray a 2-quart casserole dish with cooking spray and set aside.
• In the prepared dish (or in a separate bowl), stir together bell pepper, onion, uncooked rice, chicken soup, celery soup, water, and uncooked chicken.
• Cover the dish with foil and bake for 1 hour (or until rice is tender and chicken is cooked through).
• Remove cover, stir, and sprinkle with cheddar cheese. Return to the oven for 5 more minutes, or until cheese is melted.
• Garnish with sliced green onion and diced red pepper just before serving.