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Full Online Book HomeLearning KitchenSouthwestern - Soup - Fiesta Chowder
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Southwestern - Soup -  Fiesta Chowder Post by :HeidiRichards Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1420

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

Southwestern - 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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Southwestern - Gazpacho Southwestern - Gazpacho

Southwestern - Gazpacho
4 cups tomato juice 1 pint mild salsa 2 red bell peppers, seeded, chopped 1 cucumber, peeled, seeded, chopped 1 cup onion-and garlic-seasoned croutons 1/2 cup low-salt canned chicken broth 1/3 cup chopped fresh cilantro 4 large garlic cloves 2 tablespoons balsamic or red wine vinegar 1 tablespoon olive oil 1 teaspoon ground cumin Hot pepper sauce (such as Tabasco) Working in batches, blend all ingredients except hot sauce in processor to coarse puree. Transfer gazpacho to large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours.

Southwestern - Soup -  Enchilada Beef Chili Soup Southwestern - Soup - Enchilada Beef Chili Soup

Southwestern - Soup -  Enchilada Beef Chili Soup
3/4 lb. boneless beef round steak, trimmed of fat, cut into 1/2 in cubes 1 cup chopped onion 14.5 oz. can stewed tomatoes, undrained 14.5 oz can beef broth 10 oz. can enchilada sauce 2 teaspoons chili powder 1/2 tsp. cumin 1 cup corn 2 (15.5 oz.) pinto beans, drained rinsed 1-3 Tbl. chopped cilantro Cook beef and onions until beef is browned. Add tomatoes, broth enchilada sauce, chili powder and cumin; mix well Bring to a boil. Reduce heat to med. low, simmer 15 minutes. Stir in corn and beans. Simmer 15 minutes or until beef is tender, stirring occasionally.