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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 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

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available