Fiesta Chowder

• 3 tablespoons all-purpose flour
• 1 (1 1/2 ounce) package fajita seasoning mix, divided
• 4 boneless skinless chicken breast halves, cubed
• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 1 (15 1/4 ounce) can whole mexicorn whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes
• 1 (4 1/2 ounce) can chopped green chilies
• 3 cups water
• 1 cup uncooked instant brown rice
• 1 (2 1/4 ounce) can sliced ripe olives
• 1 (10 3/4 ounce) can condensed nacho cheese soup
• 3 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice

1. Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-loc plactic bag; add chicken.
2. Seal and shake to coat.
3. Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned.
4. Reduce heat to medium-high; add onion and garlic; saute 5 more minutes.
5. Stir in remaining fajita seasoning, corn, black beans, tomatoes, green chiles, water, brown rice and olives.
6. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes.
7. Remove lid and stir in nacho cheese soup, chopped cilantro, and lime juice.
8. Serve with breadsticks and garnished with additional fresh cilantro.

allpurpose, fajita seasoning mix, chicken breast halves, vegetable oil, onion, garlic, kernel corn, black beans, tomatoes, green chilies, water, brown rice, olives, condensed nacho cheese soup, fresh cilantro, lime juice

Taken from www.food.com/recipe/fiesta-chowder-49003 (may not work)