Fajita Chowder

Summer is over. Officially. And I'm sure you have all noticed my summer blog absence. But I'm back! This is my favorite time of year to cook - I love being able to use the stove and oven with out dying of heat stroke! I don't know about you but we pretty much live on hamburgers and hot dogs all summer long! 

I just kind of threw this chowder together and it turned out fantastic! Even the girls inhaled it! It doesn't have to high of heat level so if you like spicy , stir in some jalapenos and be heavy handed with the hot sauce when garnishing! 

Fajita Chowder

2 boneless skinless chicken breast - cooked & chopped

1 can black beans - drained and rinsed

1 (4oz) can chopped green chilies

1 can corn - drained

2 large russet potatoes - peeled & chopped

2 C chicken broth

1 packet fajita seasoning

1 pint half & half

8oz pepper jack cheese - shredded or cubed

tortilla chips, sour cream, shredded cheddar, dried cilantro, hot sauce for garnish

In a large stock pot add the chicken, black beans, green chilies, corn, and potatoes. Sprinkle with the fajita seasoning. Stir in the chicken broth and bring to a boil. Cover and simmer for 20 minutes or until the potatoes are tender. Stir in the half & half and pepper jack cheese. Simmer, stirring occassionally, until heated through and the cheese is melted. 

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