To large high-sided skillet or Dutch oven set over medium heat, add oil. Add half the jalapeño, red peppers and onion. Cook, stirring occasionally, for 3 to 5 minutes or until softened and fragrant. Stir in taco seasoning and cook, stirring, for 1 to 2 minutes.

Add chicken and stir to combine. Add black beans, broth, tomato sauce, corn and rice; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 to 25 minutes or until stew is heated through and rice is tender. Stir in cumin, lime juice, salt and black pepper.

Divide stew among 6 serving bowls. Top evenly with cheese, guacamole, remaining jalapeño and Fritos^® Original Corn Chips. Garnish with scallions (if using).