Fiesta Chowder

Love this soup!  All the Mexican flavors I love in a bowl.  The recipe comes from the "Southern Living,  Our Readers Top Rated Recipes" cookbook.  The list of ingredients is long, but it comes together very quickly.

Ingredients:
3 tablespoons all-purpose flour
1 package (1.4 ounce) fajita seasoning mix, divided
3-4 skinless boneless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can (15 1/4 ounce) whole kernel corn with red and green peppers, drained
1 can (15 ounce) black beans, rinsed and drained
1 can (14 1/2 ounce) Mexican-style diced tomatoes
1 can (4.5 ounce) chopped green chiles
3 cups water  (I used chicken broth for more flavor)
1 cup uncooked instant brown rice (I only use 1/2 cup)
1 (2 1/4 ounce) can sliced black olives (optional) (I added)
1 can (10 3/4 ounce) condensed nacho cheese soup
3 tablespoons chopped fresh cilantro (I used 1/4 cup)
1 tablespoon fresh lime juice

Directions:
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 or until browned. Reduce heat to medium-high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn, next 6 ingredients.

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.  Use chicken broth or water if chowder becomes too thick.   Serves 8