In a plastic bag combine flour, seasoning and chicken and shake to cover.
Saute the chicken.
Remove and keep warm. In the same pan saute the onion.
Stir in water, tomatoes, corn, rice, chilies and beans.
Add remaining fajita seasoning and bring to a boil. Reduce heat, cover and simmer for 5 minutes.
Stir in the soup, cilantro, lime juice and chicken.
Fiesta Chicken Chowder:
3 tablespoons all-purpose flour
1 envelope fajita seasoning, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 tablespoons canola oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 cup uncooked instant brown rice
1 can (4 ounces) chopped green chilies
1 can 11 ounces) condensed nacho cheese soup, undiluted
3 tablespoons minced fresh cilantro
1 tablespoon lime juice
1. In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm.
2. In the same pan, saute the onion until onion is tender; add garlic, cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce the heat; cover and simmer for 5 minutes or until rice is tender.
3. Stir in the soup, cilantro, lime juice and chicken; heat through