Categories: Soup- Stew- Chowder- Chili

Ingredients

• 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 1/4 oz.) can whole kernel corn with red and green peppers, drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (14 1/2 oz.) can Mexican-style stewed tomatoes
• 1 (4.5 oz.) can chopped green chiles
• 3 cups water
• 1 cup uncooked instant brown rice
• 1 (2 1/4 oz.) can sliced ripe olives (optional)
• 1 (10 3/4 oz.) can condensed nacho cheese soup
• 3 Tbsp. chopped fresh cilantro
• 1 Tbsp. lime juice
• Garnish: chopped fresh cilantro
• Breadsticks (optional)

Directions

1. Combine flour and 2 Tbsp. 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.

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