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Fiesta Chowder

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Sargent’s on 2nd Hours

Monday-Friday 8 am – 7 pm
Saturday 9 am – 5 pm
Sunday  11 am – 5 pm

 

Sargent’s 2nd Street is OPEN to foot traffic

We are more than happy to offer you curbside delivery and delivery off site for a fee. 

Please call us at 507-289-6068 we will assist you with your purchases or answer any questions that you have. 

 

Sargent’s North Hours

Closed for the season

See you in 2021!!

Sargent’s North is OPEN to foot traffic 

We are more than happy to offer you curbside delivery and delivery off site for a fee or meet you in the bulk area to load bulk items.

Please call us at 507-289-0022 we will assist you with your purchases or answer any questions that you have. 

 

Landscape & Business Office:
Monday – Friday 8 am – 4:30 pm
And By Appointment
(507) 289-0022

 

 

 

Fiesta Chowder

3 Tbsp. flour
3 Tbsp. fajita seasoning, divided
4 boneless chicken breasts or thighs, about 1 pound, cubed
3 Tbsp. vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 (15 ¼) oz. corn with red and green peppers, drained
1 (15) oz. black beans, rinsed and drained
1 (14 ½) oz. Mexican Style Stewed Tomatoes
1 (4.5) oz. chopped green chilies
2 cups chicken broth
1 cup water
1 cup uncooked instant brown rice
1 (10 ¾) oz. nacho cheese soup
3 Tbsp. fresh cilantro, chopped
1 Tbsp. lime juice
garnish with fresh cilantro

Mix flour and one tablespoon fajita seasoning in a plastic bag. Add cubed chicken and shake to coat. Cook chicken in oil in a large Dutch oven for about four minutes or until brown. Add onions and garlic and sauté five minutes. Then add other two tablespoons of fajita seasoning, corn, beans, tomatoes, broth, water, rice and chopped chilies to a boil. Then reduce heat to medium-low, cover and let simmer for five minutes. Stir in nacho soup, cilantro and lime juice. Garnish with fresh cilantro.

Serves 8.