Kicking off "Souper Bowl" Sunday
The countdown to Sunday, Feb. 6, 2011, and the beginning of Super Bowl XLV has begun: half-time entertainment is being hyped; television commercials are being critiqued and menu planning is underway across America.
That’s why it seems only fitting that on the last day of January – also National Soup Month – we’d kick off a week-long series of soup recipes that are guaranteed to feed a hungry crowd.
Fiesta means party, so special thanks to Janie Meyers of Redfield, Iowa, for sharing her recipe for Fiesta Chicken Chowder just in time for our Souper Bowl Party preparations.
Fiesta Chicken Chowder
- 3 T. all-purpose flour
- 1 envelope fajita seasoning, divided
- 1 pound chicken breasts, cut into 1-inch cubes (3 chicken breasts)
- 3 T. vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups water
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (14½ oz.) Mexican stewed tomatoes, undrained
- 1 can (11 oz.) corn, drained
- 1 cup uncooked, instant brown rice
- 1 can (4 oz.) chopped mild green chilies
- 1 cup Velveeta® cheese, chunked (about ½ pound)
- Optional: Corn chips and sour cream
- In a large, resealable plastic bag, combine flour and 2 tablespoons of the fajita seasoning.
Add chicken, seal bag and shake to coat.
In a large saucepan, sauté chicken in oil until juices run clear. Remove and keep warm.
- In the same pan, sauté onion and garlic until onion is tender.
- Stir in water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning.
- Bring to a boil. Reduce the heat; cover and simmer for 5 minutes or until the rice is tender.
- Stir in the Velveeta and chicken; heat through.
- Add water or salsa to make it a bit less thick.
- To serve, place corn chips in bowl, add soup and top with sour cream. Enjoy!