Ingredients Jump to Instructions ↓

  1. 3 tablespoons all-purpose flour

  2. 1 (1.4-ounce) package fajita seasoning , divided

  3. 4 skinned and boned chicken breast halves, cubed

  4. 3 tablespoons vegetable oil

  5. 1 medium onion , chopped

  6. 1 teaspoon minced garlic

  7. 1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained

  8. 1 (15-ounce) can black bean s, rinsed and drained

  9. 1 (14 1/2-ounce) can Mexican-style stewed tomato es

  10. 1 (4 1/2-ounce) can chopped green chile s

  11. 3 cups water

  12. 1 cup uncooked instant brown rice

  13. 1 (2 1/4-ounce) can sliced ripe olive s

  14. 1 (10 3/4-ounce) can condensed nacho cheese soup

  15. 3 tablespoons chopped fresh cilantro

  16. 1 tablespoon lime juice Garnish: chopped fresh cilantro Breadsticks

Instructions Jump to Ingredients ↑

  1. 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; sauté 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, if desired.


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