Chicken Corn Chowder(Makes 6 Servings)

Ingredients

• 1 Tbsp. butter or margarine
• 1 (8 oz.) pkg. sliced fresh mushrooms
• 1 medium onion, chopped
• 2 (14 1/2 oz.) cans chicken broth
• 1 (16 oz.) pkg. frozen Shoepeg white corn
• 2 c. cubed cooked chicken breast
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1/2 c. uncooked orzo
• 1/2 tsp. dried basil
• 1/2 tsp. dried rosemary or thyme
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 c. milk
• 2 Tbsp. all-purpose flour
• 3 Tbsp. all-purpose flour
• 1 (1.4 oz.) pkg. fajita seasoning, divided
• 4 skinned and boned chicken breast halves, cubed
• 3 Tbsp. vegetable oil
• 1 medium onion, chopped
• 1 tsp. minced garlic
• 1 (15 1/4 oz.) can whole kernel corn with red and green peppers, drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (14 1/2 oz.) can Mexican-style stewed tomatoes
• 1 (4.5 oz.) can chopped green chiles
• 3 c. water
• 1 c. uncooked instant brown rice
• 1 (2 1/4 oz.) can sliced ripe olives (optional)
• 1 (10 3/4 oz.) can condensed nacho cheese soup
• 3 Tbsp. chopped fresh cilantro
• 1 Tbsp. lime juice
• chopped fresh cilantro (garnish)
• breadsticks (optional)