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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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.âBeth Jenkins-Horsley, Belmont, North Carolina Ingredients:
3 tablespoons king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. Stir in the soup, cilantro, lime juice and chicken; heat through. Yield: 10 servings (2-1/2 quarts).
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