30.4.13

Chicken Fajita Chowder


In case you were wondering how we planned on using those beautiful red bell peppers from yesterday....

Chicken Fajita Chowder

Ingredients

  • 1 1/2 lbs chicken breasts, diced in 1/4-1/2" pieces
  • 3 bell peppers, any color, diced small
  • 1 medium onion, diced
  • 2 T. olive oil
  • 4 cups chicken broth
  • 2 cups frozen corn
  • 1 cup uncooked instant brown rice
  • 10 oz green enchilada sauce
  • 4 oz green chilies, undrained
  • 1/2 tsp salt
  • 4 oz (1 cup) shredded Mexican Cheese
  • 1 cup (8 oz) sour cream
  • 1/4 cup cilantro leaves, chopped
Recipe

1. Heat up olive oil in a dutch oven (or big cooking pot) on medium heat.
2. Stir in chicken, peppers, and onion. Cook until the chicken is done (no longer pink) and the vegetables are tender, but crisp (about 5-8 minutes).
3. Add the broth, corn, rice, enchilada sauce, chilies, and salt to the pot. Bring this entire mixture to a boil.
4. Once boiling, reduce to simmer, cover, and allow to simmer for 40 minutes.
5. Remove the pot from heat, and add the cheese and sour cream. Stir until cheese and sour cream are melted.
6. Add cilantro. Stir.

Servings: 6-8 one cup servings

Notes: this is another wonderful recipe from my Mother-in-Love. It's served best with tortilla chips and Cayenne pepper (in case someone has a hankering for spicy). The recipe on its own has a nice flavor, but isn't very spicy hot. Tastes great sitting on your back porch of a breezy spring evening.

Delizioso!

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