Fiesta Chowder

Let's get the party started.  This recipe is awesome, especially on a cold and snowy evening.  It tastes like the soup from Qudoba restaurant with cheese added. 

Fiesta Chowder

MAKES 8 TO SERVINGS

PREP: 15 MIN., COOK: 15 MIN.

The ingredient list may be long, but the

results are fast and delicious.

  3 tablespoons all-purpose flour

  1 (1.4) package fajita seasoning, divided

  4 skinned and boned chicken

     breast halves, cubed

  3 tablespoons vegetable oil

  1 medium onion, chopped

  1 teaspoon minced garlic

  1 (15 ¼-ounce) can whole kernel

      corn with red and green peppers, drained

  1 (15-ounce) can black beans,

      rinsed and drained

  1 (14 ½ - ounce) can Mexican-style

       Stewed tomatoes

  1 (4.5-ounce) can chopped green chilies

  3 cups water

  1 cup uncooked instant brown rice

  1 (2 ¼ -ounce) can sliced ripe olives (optional)

  1 (10 ¾ -ounce) can condensed nacho cheese soup

  3 tablespoons chopped fresh cilantro

  1 tablespoon lime juice

   Garnish: chopped fresh cilantro

   Tortilla chips (optional)

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 until browned. Reduce heat to medium-high: add

onion and garlic; sauté 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 tortilla chips, if desired.

Source: Southern Living