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Chicken, Black Bean & Corn Chowder



Quick and easy


Prep Time:

10 minutes

Cook Time:

10 minutes


4 servings


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 minutes or until lightly browned.

Gradually stir in chicken broth until blended. Add salsa, peppers, black beans, and chicken; 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

Created 07/31/2009
Overall Rating