Chicken Fiesta Chowder

INGREDIENTS:

• 3 Tbs all-purpose flour
• 1 (1.4 oz) package fajita seasoning, divided
• 4 skinned and boned chicken breast halves, cubed
• 3 Tbs 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 chilies
• 3 cups water
• 1 cup 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 Tbs chopped fresh cilantro
• 1 Tbs lime juice
• Garnish: chopped fresh cilantro
• Breadsticks (optional)

DIRECTIONS:

1. Combine flour and 2 tbs fajita seasoning in a heavy-duty zip-top plastic bag. Add chicken - seal and shake to coat.
2. 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 for 5 minutes.
3. 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 for 5 minutes.
4. Remove lid and stir in nacho cheese soup, chopped cilantro and lime juice.
5. Garnish, if desired and serve with breadsticks (optional)