Fiesta Chicken Chowder

• 3 tablespoons all-purpose flour
• 1 envelope fajita seasoning, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons canola oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
• 1 can (11 ounces) Mexicorn, drained
• 1 cup uncooked instant brown rice
• 1 can (4 ounces) chopped green chilies
• 1 can (11 ounces) condensed nacho cheese soup, undiluted
• 3 tablespoons minced fresh cilantro
• 1 tablespoon lime juice

1. In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm.
2. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender.
3. Stir in the soup, cilantro, lime juice and chicken; heat through.

allpurpose, fajita seasoning, chicken breasts, canola oil, onion, garlic, water, black beans, tomatoes, mexicorn, brown rice, green chilies, cheese soup, fresh cilantro, lime juice

Taken from www.tasteofhome.com/recipes/fiesta-chicken-chowder/ (may not work)