Fiesta Chowder

Memory Lowe

3 Tbsp. all-purpose flour

1 (1.4 oz.) pkg. fajita seasoning, divided

4 skinned and boned chicken breast halves, cubed

3 Tbsp. vegetable oil

1 medium onion, chopped

1 tsp. minced garlic

1 (15 ¼ oz.) can whole kernel corn with red and green peppers, drained

1 (15 oz.) can black beans, rinsed and drained

1 (14 ½ oz.) can Mexican-style stewed tomatoes (I use S&W brand)

1 (4.5 oz.) can chopped green chilies

3 cups water

1 cup uncooked instant brown rice

1 (2 ¼ oz.) can sliced ripe black olives (optional)

1 (10 ¾ oz.) can nacho cheese soup (I use Campbell’s Southwest Soup)

3 Tbsp. chopped fresh cilantro

1 Tbsp. lime juice

Garnish: chopped fresh cilantro

Breadsticks (optional)

Combine flour and 2 Tbsp. fajita seasoning in a zip-top plastic freezer bag; add chicken.  Seal and shake to coat. 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, black beans, tomatoes, chilies, water and rice, and olives if desired. 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.