Chicken, Black Bean & Corn Chowder
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
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 aside.
Meanwhile, melt butter in a 3-quart pot over Medium heat. Blend in flour; stir 2 to 3 minu
tes or until lightly browned.
Gradually stir in chicken broth until blended. Add salsa, peppers, black beans, and chicke
n; stir and bring mixture to a boil. Add cream; stir and heat thoroughly, but do not boil.
Remove pot from heat and cover to keep warm. Serve while hot
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