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Chicken, Black Bean & Corn Chowder
Prep Time:
10 minutes
Cook Time:
10 minutes
Makes:
4 servings
Ingredients

12 ounces frozen H-E-B Fully Cooked® Chicken Fajitas

2 tablespoons H-E-B Butter

2 tablespoons flour

1 (14.5 ounce) can chicken broth

1 (16 ounce) jar Texas on the Plate Campfire Corn Salsa

1 cup H-E-B Harvest Moon Roasted Red Peppers, drained & chopped

1 cup prepared black beans, rinsed & drained

1 cup H-E-B Regular OR Fat-Free Half & Half OR Whipping Cream

Directions


Place chicken on a microwave-safe plate; cover with a paper towel and
microwave briefly to thaw. Cut chicken into bite-size pieces and set a
side.
Meanwhile, melt butter in a 3-quart pot over Medium heat. Blend in flo
ur; stir 2 to 3 minutes or until lightly browned.
Gradually stir in chicken broth until blended. Add salsa, peppers, bla
ck beans, and chicken; stir and bring mixture to a boil. Add cream; st
ir and heat thoroughly, but do not boil. Remove pot from heat and cove
r to keep warm. Serve while hot

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available