I found this recipe hidden in my "piles"...it is very good and even though the ingredient list is long, it goes together fairly fast. I substituted chicken thighs for the breasts and added more water (try adding a bottle of beer!) as the chowder is fairly thick.
Combine flour and 2 T. fajita seasoning in a zip-lock freezer bag; add the chicken, seal and shake to coat.
Cook the chicken pieces 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 longer. Stir in the remaining seasoning mix, corn and next 5 ingredients, and, if desired, the olives. Bring mixture to a boil. Reduce heat, cover and simmer for 5 minutes. Remove lid and stir in the cheese soup, chopped cilantro and lime juice. Garnish as desired and serve with cornbread. Makes 8-10 servings.
3 T. flour
1 (1.4 oz.) pkg. fajita seasoning mix, divided
4 skinned and boned chicken breast halves, cubed
3 T. oil
1 medium onion, chopped
1 tsp. minced garlic
1 (15 oz.) can Mexicorn, drained
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can Mexican-style stewed tomatoes
1 (4.5 oz.) can chopped green chilies
3 cups water
1 cup uncooked instant brown rice
1 (2 oz.) can sliced black olives (optional)
1 (10 3/4 oz.) can nacho cheese or cheese soup
3 T. chopped fresh cilantro
1 T. lime juice
Extra chopped cilantro for garnish