Chicken Corn Chowder(Makes 6 Servings) - cooking recipe

Ingredients

1 Tbsp. butter or margarine
1 (8 oz.) pkg. sliced fresh mushrooms
1 medium onion, chopped
2 (14 1/2 oz.) cans chicken broth
1 (16 oz.) pkg. frozen Shoepeg white corn
2 c. cubed cooked chicken breast
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. uncooked orzo
1/2 tsp. dried basil
1/2 tsp. dried rosemary or thyme
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1 c. milk
2 Tbsp. all-purpose flour
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 c. water
1 c. 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
chopped fresh cilantro (garnish)
breadsticks (optional)

Preparation

Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-top plastic 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; saut 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. Prep: 15 minutes. Cook: 15 minutes.