Fiesta Chowder

• 3 tablespoons all-purpose flour
• 1 (1.4-ounce) package fajita seasoning, divided
• 4 skinned and boned chicken breast halves, cubed
• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (4.5-ounce) can chopped green chiles
• 3 cups water
• 1 cup uncooked instant brown rice
• 1 (2 1/4-ounce) can sliced ripe olives (optional)
• 1 (10 3/4-ounce) can condensed nacho cheese soup
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• Garnish: chopped fresh cilantro
• Breadsticks (optional)

1. Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-top plastic bag; add chicken. Seal and shake to coat.
2. Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and, if desired, olives. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice. Garnish, if desired, and serve with breadsticks, if desired.

allpurpose, fajita seasoning, chicken, vegetable oil, onion, garlic, whole kernel corn with red, black beans, tomatoes, green chiles, water, brown rice, olives, fresh cilantro, lime juice, fresh cilantro

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