Fiesta Chowder - cooking recipe

Ingredients

3 tablespoons all-purpose flour
1 (1 1/2 ounce) package fajita seasoning mix, divided
4 boneless skinless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 (15 1/4 ounce) can whole mexicorn whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (4 1/2 ounce) can chopped green chilies
3 cups water
1 cup uncooked instant brown rice
1 (2 1/4 ounce) can sliced ripe olives
1 (10 3/4 ounce) can condensed nacho cheese soup
3 tablespoons fresh cilantro, chopped
1 tablespoon lime juice

Preparation

Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-loc plactic 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 more minutes.
Stir in remaining fajita seasoning, corn, black beans, tomatoes, green chiles, water, brown rice and 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.
Serve with breadsticks and garnished with additional fresh cilantro.