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Poultry - Chicken Soup -  Fiesta Chowder Post by :brianfitz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :838

Click below to download : Poultry - Chicken Soup - Fiesta Chowder (Format : PDF)

Poultry - Chicken Soup - Fiesta Chowder

3 tablespoons all-purpose flour
1 (1.4 ounce) package fajita seasoning mix, divided
4 skinless boneless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 (15 1/4 ounce) can whole kernel corn with red and green peppers, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (4.5 ounce) can chopped green chiles
3 cups water
1 cup uncooked instant brown rice
1 (2 1/2 ounce) can sliced ripe olives (optional)
1 (10 3/4 ounce) can condensed nacho cheese soup
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice

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; saute 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.

Source: Southern Living-12/02
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Poultry - Chicken Soup -  Garlic Chicken Provencal Soup
2 T butter 1/2 cup chopped onion 1/4 cup butter 4 boneless skinless chicken breast halves, cut into 1 inch cubes 2 (16 oz) cans Italian plum tomatoes, undrained, cut into pieces 1 cup dry white wine or water 1 (16 oz) pkg Green Giant Pasta Accents Garlic Seasoning Frozen Vegetables and Pasta Garnishes: 1/4 cup grated Parmesan cheese 1/4 cup chopped parsley Melt 2 T butter in Dutch oven over med-high heat. Add onion; cook and stir 3-5 minutes or until softened. Remove from pan; set aside. In same Dutch oven, melt 1/4 cup butter and add chicken and cook

Poultry - Chicken Soup -  Deviled Chicken Soup Poultry - Chicken Soup - Deviled Chicken Soup

Poultry - Chicken Soup -  Deviled Chicken Soup
1 lb. skinless, boneless chicken 1 large red potato 1 1/2 cups frozen corn 1 medium onion chopped 1/2 cup celery chopped 3 Tbl. Dijon mustard 1/4 tsp. pepper 1/8 tsp. garlic powder 2 1/2 cups vegetable juice 1 can chicken broth Rinse chicken, cut into bite-size pieces. Combine everything in crockpot; pour veggie juice and chicken broth over all. Cover and cook on low 8-10 hours or on high 4-5 hours. Serves 6.