Mexican Chowder with Tortillas

½ cup chopped onion
1 teaspoon minced garlic
2 tablespoons olive oil
Cooked chicken left from Meal 3, shredded
1 package fajita seasoning
15 oz can whole kernel corn
15 oz can black beans
14.5 oz can Mexican-style stewed tomatoes
4.5 oz can chopped green chilies
3 cups water
1 bag ready rice, Spanish style
10.75 oz can Cheddar cheese soup

In a large soup pot, sauté onion and garlic in oil
until tender. Add chicken and fajita seasoning;
mix well. Stir in corn, beans, tomatoes, chilies,
water and rice. Bring mixture to a boil; reduce
heat, cover and simmer 5 minutes. Stir in
cheese soup and heat through.

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