I like to whip up a batch of chicken fajita chowder and some corn bread on cold winter/snow days (not that we've really had any yet).
Chicken Fajita Chowder1 pound boneless skinless chicken breasts, chopped
1 each medium red, orange, and yellow pepper, chopped
1 medium onion, chopped
2 tablespoons olive oil
3 cups water
2 cups frozen corn
1 cup uncooked rice
1 17.6 oz bottle Goya salsa verde
1 4 oz can chopped green chiles
1/4 teaspoon salt
1 cup (4 ounces) shredded Mexican cheese blend
1 cup (8 ounces) sour cream
Tortilla chips and minced fresh chives, optional
In a Dutch oven over medium-high heat, cook and stir the chicken, peppers, and onion in oil until vegetables are crisp-tender. Stir in the water, corn, rice, salsa verde, chilies, and salt. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and chives if desired.
I made Cincinnati chili this morning for tomorrow's "big game."
http://www.wnep.com/wnep-pol-recipe-venison-cincinnati-chili,0,4351096.story
