Fiesta Chowder

This 30-minute meal is both quick and hearty! From Southern Living magazine.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 3  tablespoons all-purpose flour
• 1 (1 1/2ounce) 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 1/4ounce) can  whole  mexicorn whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2ounce) can Mexican-style stewed tomatoes
• 1 (4 1/2ounce) can  chopped green chilies
• 3  cups water
• 1  cup  uncooked instant brown rice
• 1 (2 1/4ounce) can sliced ripe olives
• 1 (10 3/4ounce) can  condensed  nacho cheese soup
• 3  tablespoons fresh cilantro, chopped
• 1  tablespoon lime juice

Directions

1. Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-loc plactic bag; add chicken.
2. Seal and shake to coat.
3. Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned.
4. Reduce heat to medium-high; add onion and garlic; saute 5 more minutes.
5. Stir in remaining fajita seasoning, corn, black beans, tomatoes, green chiles, water, brown rice and olives.
6. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes.
7. Remove lid and stir in nacho cheese soup, chopped cilantro, and lime juice.
8. Serve with breadsticks and garnished with additional fresh cilantro.