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Fiesta Chicken and Black Bean Chowder


  • 2 tbsp. butter
  • 1 3 oz. Cajun style Andouille sausage, sliced
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 cup chicken breast, cooked and shredded
  • 1 jar Mrs. Renfro’s Black Bean Salsa
  • 1 14.75 oz. can creamed corn
  • 3 cups chicken stock
  • 16 oz. Monterey Jack cheese, shredded
  • Salt and pepper to taste
  • 1-2 jalapenos, coarse chopped (seeded if desired)
  • Cilantro
  • Tortilla chips


  • Melt butter in large saucepan on medium heat.
  • Place sausage, onion and garlic in a food processor and pulse until well mixed.
  • Add sausage mixture to butter in saucepan and sauté until cooked.
  • Add chicken to sausage mixture, stir and continue cooking for about 2 minutes.
  • Add Black Bean salsa, creamed corn and chicken stock.
  • Add cheese and stir until melted.
  • Add salt, pepper and jalapenos to taste.
  • Simmer on low for 10-15 minutes.

Serve in bowls, garnish with cilantro and crumbled tortilla chips, or use tortilla chips for dunking.

Recipe by Donna Ryan, MA

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Posted in Black Bean Salsa, Chicken, Dinner, Lunch

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