Fiesta Chowder

I tasted this chowder at a friends house and it is delicious! It's a Southern Living recipe with a lot of ingredients but easy to make.

• 3 Tablespoons all-purpose flour
• 1 (1.4 oz) pkg. fajita seasoning, divided
• 4 Skinned and boned chicken breast halves, cubed
• 3 Tablespoons vegetable oil
• 1 Medium onion, chopped
• 1 Teaspoon minced garlic
• 1 (15-1/4 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 chiles
• 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 Tablespoons chopped fresh cilantro
• 1 Tablespoon lime juice
• Garnish: chopped fresh cilantro
• Breadsticks (optional)

Combine flour and 2 tablespoons fajita seasoning in a heavy-duty, zip-lock plastic bag; add chicken. Seal and shake to coat.

Cook chicken in hot oil in 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.