| Ingredients |
|
| 3 tablespoons |
all-purpose flour |
| 1 1.4-ounce package |
fajita seasoning, divided |
| 4 |
skinned and boned chicken breasts, cubed |
| 3 tablespoons |
vegetable oil |
| 1 |
medium onion, chopped |
| 1 teaspoon |
garlic, minced |
| 1 15-1/4-ounce can |
whole-kernel corn with red and green peppers, drained |
| 1 15-ounce can |
black beans, rinsed and drained |
| 1 14-1/2-ounce can |
Mexican-style stewed tomatoes |
| 1 4.5-ounce can |
green chiles, chopped |
| 3 cups |
water (or chicken stock) |
| 1 cup |
instant brown rice, uncooked |
| 1 2-1/4-ounce can |
ripe olives, sliced (optional) |
| 1 10-3/4-ounce can |
Cheddar Cheese soup (or 1 15-ounce can mild nacho cheese sauce) |
| 3 tablespoons |
fresh cilantro, chopped |
| 1 tablespoon |
lime juice |
| |
| Preparation |
|
Combine flour and 2 tablespoons fajita seasoning in a zip-top freezer bag; add chicken. Seal zip bag and shake to coat chicken. 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 for 5 minutes. Stir in remaining fajita seasoning, corn, black beans, stewed tomatoes, chiles, water, brown rice, and, if desired, olives. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes. Remove lid, and stir in cheese soup, chopped cilantro and lime juice. Garnish, with chopped fresh cilantro if desired. Delicious served with breadsticks.
Yield
10 servings
Nutritional Value Per Serving
Calories 268, Calories From Fat 77, Total Fat 9g, Saturated Fat 2g, Trans Fatty Acid 0, Cholesterol 24mg, Total Carbohydrate 33g, Protein 15g, Omega 3 Fatty Acid 0.40g
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