Fiesta Chicken Chowder

Okay, this is really yummy...and I know that it is right during the hottest time of the year right now, but I waited to make this on a rainy day. It hit the spot! My hubby said that it had a lot of flavor, which it totally does! If you like lime, cilantro ( one of my favorites!!), and nacho cheese soup, you gotta try this!!

3 tablespoons all-purpose flour
1 envelope fajita seasoning, divided
1 lb. boneless skinless chicken breast, cut into 1-inch cubes
3 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups water
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) Mexican stewed tomatoes, undrained
1 can (11 oz.) Mexicorn, drained
1 cup uncooked instant brown rice
1 can (4 oz.) chopped green chilies (optional)
1 can (11 oz. ) condensed nacho cheese soup, undiluted
3 tablespoons minced fresh cilantro
1 tablespoon lime juice

In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until juices run clear. Remove and keep warm.

In same pan, saute onion and garlic until onion is tender. Stir in the water, beans, tomatoes, corn, rice, chilies, and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender.

Stir in the soup, cilantro, lime juice, and chicken, heat through. Yield: 10 servings