Fiesta Chowder

Ingredients

• 15 ounce black beans rinsed drained canned
• 4.5 ounce chiles green chopped canned
• 14.5 ounce canned tomatoes mexican-style canned
• 10.8 ounce condensed nacho cheese soup canned
• 4  skinned and boned chicken breast halves cubed
• 10 servings garnish: cilantro fresh chopped
• 3 tablespoons flour all-purpose
• 3 tablespoons cilantro leaves fresh chopped
• 1 teaspoon garlic minced
• 1 cup brown rice instant uncooked
• 1 tablespoon juice of lime 
• 1 medium onion chopped
• 1.4 ounce fajita seasoning divided
• 3 tablespoons vegetable oil 
• 3 cups water 
• 15.3 ounce kernel corn whole with red and green peppers, drained canned

Equipment

• ziploc bags
• dutch oven

Directions

1. Combine flour and 2 tablespoons 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; saut 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.
3. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice.
4. Garnish, if desired, and serve with breadsticks, if desired.