Fiesta Cheesy Chicken Stew With Black Beans, Corn, Green Chiles And Rice
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 30-60 minutes
Ingredients:
3 tablespoons all-purpose flour
1 package (1.4 ounce size) fajita seasoning, divided
4 skinned and boned chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon garlic, minced
1 can (15.25 ounce size) whole-kernel corn with red and green peppers, drained
1 can (15 ounce size) black beans, rinsed and drained
1 can (14.5 ounce size) Mexican-style stewed tomatoes
1 can (4.5 ounce size) green chiles, chopped
3 cups water or chicken stock
1 cup instant brown rice, uncooked
1 can (2.25 ounce size) ripe olives, sliced (optional)
1 can (10.75 ounce size) Cheddar Cheese soup
OR
1 can (15 ounce size) mild nacho cheese sauce
3 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Directions:
Combine flour and 2 tablespoons fajita seasoning in a zip-top freezer bag; add chicken. Seal zip bag and shake to coat chicken.
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 for 5 minutes.
Stir in remaining fajita seasoning, corn, black beans, stewed tomatoes, chiles, water, brown rice, and, if desired, olives. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes.
Remove lid, and stir in cheese soup, chopped cilantro and lime juice. Garnish, with chopped fresh cilantro if desired. Delicious served with bread sticks.
Recipe Location: https://www.cdkitchen.com/recipes/recs/567/fiesta-chicken149850.shtml
Recipe ID: 120724
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