This is one of our go to recipes given to me by a friend when my children were little. Great Mexican flavor and super easy!
3 Tablespoons flour
1 (1.4 ounce) package fajita seasoning, divided (I like McCormick the best)
4 boneless, skinless chicken breasts, cut into cubes
3 Tablespoons olive oil
½ - 1 cup onion, chopped
1 – 3 garlic gloves, pressed
15 ¼ ounce can corn with red & green peppers, drained
15 ounce can black beans, rinsed & drained
14 ½ ounce can Mexican-style tomatoes
4.5 ounce can chopped green chilies (I prefer mild but my husband would prefer hot)
3 cups water
1 cup uncooked instant rice (I use brown rice)
1 can Campbell’s Fiesta Nacho Cheese soup (can substitute a jar of queso dip)
3 Tablespoons chopped cilantro (or you can use 1 Tablespoon dried)
1 Tablespoon lime juice
Finely shredded cheese (sharp cheddar or Mexican blend work well)
Hot sauce (my husband adds this)
Combine flour and 2 Tablespoons fajita seasoning in a gallon size Ziploc bag and add chicken. Seal and shake to coat.
Heat oil in a large stock pot. Cook chicken in hot oil over medium-high heat, stirring often, 4 minutes or until brown. Add onion and garlic; saute 5 minutes. Stir in water, rice, remaining fajita seasoning, corn, beans, tomatoes and chilies. Bring mixture to a boil; reduce heat to a slow simmer for 5 minutes. Remove lid and stir in nacho cheese soup, cilantro and lime juice. Serve topped with shredded cheese and hot sauce if desired.
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