Fiesta Chowder Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
3 tablespoons all-purpose flour
1 package (1.4 ounce) fajita seasoning mix, divided
4 skinless boneless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can (15 1/4 ounce) whole kernel corn with red and green peppers, drained
1 can (15 ounce) black beans, rinsed and drained
1 can (14 1/2 ounce) Mexican-style stewed tomatoes
1 can (4.5 ounce) chopped green chiles
3 cups water
1 cup uncooked instant brown rice
1 can (2 1/2 ounce) sliced ripe olives (optional)
1 can (10 3/4 ounce) condensed nacho cheese soup
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice

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Directions:

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; 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.

This recipe from CDKitchen for Fiesta Chowder serves/makes 6