Fiesta Chowder Recipes

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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



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 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

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

MEXICAN FIESTA CHOWDER



Mexican Fiesta Chowder image

My sister created this recipe, and then my husband and I adapted it to our tastes. It is creamy, spicy, comfort food for us. We always serve it with a side of baked tortilla chips for dunking.

Provided by Mo-B4687

Categories     Chowders

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb ground turkey breast
1 3/4 cups corn
1 1/4 ounces low-sodium taco seasoning
2 large potatoes, diced
1 (12 ounce) can fat-free evaporated milk
1 tablespoon cornstarch
1 (16 ounce) jar salsa
1 (15 1/2 ounce) jar low fat salsa con queso
1/2 cup fat free sour cream

Steps:

  • In a 6 quart stock pot, brown the turkey. Add taco seasoning, 4 cups of water, corn and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 - 20 minutes or until potatoes are tender.
  • Once the potatoes are tender, mix cornstarch with a little water and add to the evaporated milk. Add the milk mixture to the pot, and simmer until thickened, about 5 - 10 minutes.
  • Reduce heat to low and add salsa and salsa con queso. Stir until incorporated. Remove from heat and blend in the sour cream.
  • Serve -- .

Nutrition Facts : Calories 241.3, Fat 1.3, SaturatedFat 0.4, Cholesterol 38.3, Sodium 473.3, Carbohydrate 37.2, Fiber 4, Sugar 9.8, Protein 22

FIESTA CORN CHOWDER



Fiesta Corn Chowder image

This soup cooks up quickly, and is warming and delicious. It comes from the Simply Classic Cookbook by the Jr League of Seattle. Prep time doesn't include cooking the chicken. As quick as this is to make, save even more time by using the meat from a roasted chicken bought at your local grocer. If you cook chicken breasts for the recipe (2-3 halves) add onion, garlic and s & p to the water. This chowder is very mild, if you like spicy add more tabasco, or a diced jalepeno, or substitute some Pepper Jack cheese in place of Montery Jack A cold beer or glass of white wine is perfect with this.

Provided by momaphet

Categories     Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups frozen corn, cooked
2 (14 3/4 ounce) cans creamed corn
1 cup low sodium chicken broth
1 cup onion, chopped
1 -2 garlic clove, pressed
1 tablespoon butter
2 cups whole milk, see note
2 cups chicken breasts, cooked and shredded
1 (4 ounce) can diced green chilies
1 1/2 cups monterey jack cheese, grated
1 -2 teaspoon cumin
1 teaspoon pepper
1/4 teaspoon Tabasco sauce
salt
tortilla chips

Steps:

  • In a large pot over medium heat, saute onion in butter until tender -do not brown, add garlic and cook for one minute more.
  • Puree all the corn with the chicken broth in a blender, add to onions and simmer 20 minutes.
  • Add the rest of ingredients and stir until cheese melts, simmer about 10 minutes.
  • Adjust seasoning to taste.
  • Serve with a few tortilla chips broken over the top, you could also top with black olives or salsa,.
  • Note:.
  • I will often buy whole milk for this recipe, but will also mix some half and half into non-fat milk. It would probably be fine with just the lower fat milk, but not as rich.

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