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How to make it

  • Combine flour and 2 T fajita seasoning in a zip top plastic bag; add chicken. Seal and shake to coat.
  • Cook chicken in hot oil in a large pot or dutch oven, stirring until browned, reduce heat, add garlic and onion, sauté 5 minutes. Stir in remaining fajita seasoning, corn, beans, tomatoes, chiles, water and rice. Bring mixture to a boil, reduce heat, cover and simmer 5 minutes. Stir in nacho cheese soup, cilantro and lime juice. Heat and serve.
  • Double recipe for a carry-in or holiday.

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