Yield
Makes 8 to 10 servings

The ingredient list may be long, but the results are fast and delicious.

How to Make It

Step 1

Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-top plastic bag; add chicken. Seal and shake to coat.

Step 2

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.

Ratings & Reviews

Karenlouscott's Review

roswellqs
July 23, 2012
This is one of my many go to recipes for something quick (or throw everything in a crockpot if the chicken is already cooked and shredded, just add the fajita seasoning to the pot). You can alter it to suit your own family's preferences easily, more heat, less heat etc. If you can't find nacho cheese soup, you can use the monterey jack soup or even mexican cheese dip or the pepper jack velveeta. Just add milk/water/chicken stock to thin to your liking. I often use smoked chicken to add another dimension of flavor to this recipe.

CindiA's Review

lmc212
October 14, 2011
I have made this so many times and I get asked for the recipe every time.

lmc212's Review

Karenlouscott
February 19, 2011
Awesome! So hearty and flavorful! Warms you right up on a cold winter day.

roswellqs's Review

CindiA
January 05, 2010
Good comfort food. Didn't have green chiles so used chili powder & chipolte seasoning. Added 2 cans mexican diced tomatoes instead of 1 can stewed(one got lost) and used regular brown rice already cooked but still needed the 3 cups of water.