"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fajita Soup (Fiesta Chowder from Southern Living) Recipe

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This recipe for Fajita Soup (Fiesta Chowder from Southern Living), by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Simmers
Added: Sunday, April 30, 2006


3 tbsp. flour
1 pkg. fajita seasoning
4 skinned uncooked chicken breasts, cubed
3 tbsp. vegetable oil
1 onion, chopped
1 tsp. minced garlic
1 (5 1/4 oz.) can Mexican style corn
1 (15 oz.) can black beans, rinsed and drained
1 (14 1/2 oz.) can diced tomatoes
1 (4 1/2 oz.) can chopped green chilis
3 c. water
1 c. uncooked instant brown rice
1 (2 1/4 oz.) can sliced ripe olives, optional
1 can nacho cheese or pepper jack cheese soup
3 tbsp. chopped fresh cilantro or 2 tbsp. dried cilantro
1 tbsp. lime juice (or lemon)

Combine flour and fajita seasoning in a zip lock bag and add chicken. Coat well and brown in the oil, stirring often. Add onion and garlic. Saute 5 minutes. Stir in corn, beans, tomatoes, chilis, olives and water. Bring to boil and simmer 5 minutes. Stir in cheese soup, cilantro and lime juice.




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