Welcome to "Always Stampin'" where you are sure to find paper art inspiration and quite possibly a bit more! Please contact Kelly Gettelfinger, Stampin' Up! Manager of Sellersburg, IN for more information on anything seen here... kellyjeanstamps@gmail.com

"Anxiety weighs a heart down, but a cheerful word lifts it up." Proverbs 12:25

Tuesday, March 22, 2011

Chicken Fajita Chowder

Seriously... YUM!
It's been forever since I've shared a favorite recipe!
Although my blog is titled
"Always Stampin',"
I'm not really "always stampin.'"
(I WISH I were but... )
I actually feel more like I'm "always cookin'!"

Cooking for my family is one of my
absolute favorite things to do!
Growing up, my mom was an amazing cook.
(Still is!)
She cooked every single meal of every single day.
(Seriously, she did!)
We lived in the country
so there was really no where we could eat "out."
(I actually didn't mind being sick
because going to the doctor meant
going "to town" and that meant...
restaurants! he he he)

I always appreciated my mom cooking
as much as she did
(and as well as she did!)
I am sure that is one reason why
I honestly don't mind cooking so often for my family.
Oh, I love to eat out.
But cooking so often for my family
not only ensures we are eating better and saving money;
it sets an example for my children...
one I have come to appreciate
having been set for me.

Thanks, Mom!

Chicken Fajita Chowder
3 T all-purpose flour
1 pkg taco seasoning mix, divided
4 boneless, skinless chicken breasts, cubed
3 T olive oil
1 T minced onion (or 1 small onion, chopped) 
1 garlic clove, minced
1 (15oz) can sweet corn, drained
1 (15oz) can black beans, drained & rinsed
1 (15oz) can diced tomatoes with green chiles
3 C H2O
1 box Uncle Ben's Rice with seasoning pkg
1 (10oz) can nacho cheese soup
1-1/4 C H2O

Combine flour and 2 T taco seasoning mix in a large plastic zipping bag; add chicken pieces.  Seal bag and shake to coat.  Saute chicken in oil about 5 minutes or until golden, stirring often.  Reduce heat.  Add onion and garlic; saute 5 minutes.  Transfer to large Dutch oven and stir in remaining taco seasoning along with next five ingredients.  Bring to a boil, stirring often.  Reduce heat to med-low; cover and simmer 5 minutes.  Add cheese soup and remaining H2O; stir until heated thoroughly.

Sprinkle individual servings with desired toppings such as sour cream, shredded cheddar cheese, chopped green onions, crumbled tortilla chips, etc.  Garnish with fresh sprigs of cilantro.


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