It has been rainy and chilly all day. The temperature stayed around 51 and we had showers and heavy rain off and on. I thought it would be a good night for soup. Here’s the recipe I made and one for cornbread to go with it. I didn’t have all the ingredients so I’ve added my substitutions.
3 T plain flour
1 pkg. (1.4 oz.) fajita (or taco) seasoning mix, divided
4 boneless chicken breasts, cubed
3 T vegetable oil
1 medium onion, chopped
1t minced garlic
1 can (15 oz.) can kernal corn, drained (I used frozen)
1 can (15 oz.) Mexican-style stewed tomoates (I used diced Southwestern-syle)
1 can (15 oz.) black beans, rinsed and drained
1 can (4.5 oz.) chopped green chilies
3 C water
1 C uncooked instant brown rice
1 (10 3/4 oz.) condensed cheddar cheese soup
3 T fresh cilantro (I didn’t have any on hand)
1 T lime juice
Combine flour and 2T fajita seasoning in a heavy-duty zip-top plastic bag; add chicken. Seal and shake to coat. Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium high; add onion and garlic; saute 5 minutes. Stir in next 5 ingredients including remaining seasoning; simmer a little to cook the corn. Cover and simmer about 15 minutes or so. Remove lid and stir in rice, cheese soup, cilantro and lime juice. Let simmer until rice is tender.
1 C milk
1/4 C stick butter, melted
1 large egg
1 1/4 C yellow, white or blue cornmeal
1 C flour
1/2 C sugar
1 T baking powder
1/2 t salt
Heat over to 400*. Grease bottom and side of round pan, 9×1 1/2 inches, or square pan 8x8x2 inches, with shortening.
Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pur batter intopan.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. 12 servings.