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Nutrition Facts
Serving Size 469 g
(Approx. 4 Servings)
Amount Per Serving
Calories 490 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 1150 mg 48%
Total Carbohydrate 61 g 20%
Dietary Fiber 7 g 28%
Sugars 32 g
Protein 31 g
Vitamin A 40% Iron 20%
Vitamin C 10% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken, Black Bean & Corn Chowder
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

12 Oz H-E-B Fully Cooked Chicken Fajitas, frozen
2 Tbsp unsalted butter
2 Tbsp flour
14 1/2 Oz H-E-B Select Ingredients Reduced Sodium Chicken Broth
16 Oz Texas on the Plate Campfire Corn Salsa
1 cup(s) roasted red peppers, drained & chopped
1 cup(s) H-E-B Black Beans, rinsed & drained
1 cup(s) H-E-B Half & Half
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Instructions

1
Place chicken on a microwave-safe plate, cover with a paper towel, and microwave briefly to thaw.
2
Cut chicken into bite-size pieces and set aside.
3
Meanwhile, melt butter in a 3-quart pot over medium heat. Blend in flour; stir 2 to 3 minutes or until lightly browned.
4
Gradually stir in chicken broth until blended.
5
Add salsa, peppers, black beans, and chicken; stir and bring mixture to a boil.
6
Stir in half & half and heat thoroughly, but do not boil.
7
Remove from heat and cover to keep warm. Serve while hot.

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