Last Thanksgiving, my family all packed up and drove to my sister's house out in the country.
We all arrived the Wednesday before and planned on sharing an easy meal together before the main event the following day.
This is what we had and, can I just say, I enjoyed it more than the turkey!
As the weather turns cool and crisp, nothing beats this hearty, healthy, and incredibly tasty meal! It is one of my family's favorites. In fact, my husband cheered when I said I was making it tonight. Ha!
So, grab a spoon and dig in!
3 T. flour
1 T. fajita seasoning
1 t. chili powder
1 t. cumin
4 boneless, skinless chicken breasts, cut into 1" cubes
3 T. vegetable oil
1 onion, chopped
1 t. garlic, minced
15-1/4 oz. can sweet corn and diced peppers, drained
15 oz. can black beans, drained and rinsed
14-1/2 oz. can stewed tomatoes
4.5 oz. can chopped green chiles
3 c. water
1 c. instant brown rice, uncooked
10-3/4 oz. can nacho cheese soup
1-1/4 c. water
Optional toppings: corn chips, cilantro, sour cream, cheese, green onions
Combine flour and seasonings in a Ziplock bag; add chicken. Seal bag and shake to coat.
Saute garlic and onion in hot oil in a large Dutch oven over medium heat for 2 minutes. Add chicken and seasonings. Stir until browned, about 5 minutes.
Add corn and next 5 ingredients; bring to a boil. Reduce heat to medium-low and simmer, covered, for 5 minutes. Add the soup and 1-1/4 c. water. Heat through. Sprinkle with desired toppings.