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Fiesta Chowder

3 Tbsp. flour
3 Tbsp. fajita seasoning, divided
4 boneless chicken breasts or thighs, about 1 pound, cubed
3 Tbsp. vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 (15 ¼) oz. corn with red and green peppers, drained
1 (15) oz. black beans, rinsed and drained
1 (14 ½) oz. Mexican Style Stewed Tomatoes
1 (4.5) oz. chopped green chilies
2 cups chicken broth
1 cup water
1 cup uncooked instant brown rice
1 (10 ¾) oz. nacho cheese soup
3 Tbsp. fresh cilantro, chopped
1 Tbsp. lime juice
garnish with fresh cilantro

Mix flour and one tablespoon fajita seasoning in a plastic bag. Add cubed chicken and shake to coat. Cook chicken in oil in a large Dutch oven for about four minutes or until brown. Add onions and garlic and sauté five minutes. Then add other two tablespoons of fajita seasoning, corn, beans, tomatoes, broth, water, rice and chopped chilies to a boil. Then reduce heat to medium-low, cover and let simmer for five minutes. Stir in nacho soup, cilantro and lime juice. Garnish with fresh cilantro.

Serves 8.