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Warm up weeknights with bowls of this thick, cheesy soup that captures the zippy flavors of the Southwest.–Beverly Matthews, Pasco, Washington
Nutritional Facts 1-1/3 cups (calculated without optional ingredients) equals 482 calories, 21 g fat (10 g saturated fat), 85 mg cholesterol, 531 mg sodium, 45 g carbohydrate, 4 g fiber, 26 g protein.
Originally published as Best-Ever Chicken Fajita Chowder in Taste of Home February/March 2011, p50
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Reviewed on Mar. 18, 2012 by LadySullen
This chowder is wonderful!! I served it along with Southwest Fish Tacos and the combo was great. The only changes I made to the recipe was that I used a quart of chicken broth instead of the water, and I replaced the brown rice with a 15 oz. can of black beans. For a garnish, I used extra cheese and chopped tomatoes. Yummy!!
Reviewed on Jan. 09, 2012 by jensweetser
This was so delicious! I made a few changes due to ease of making and others' suggestions. I used 4 cups of chicken stock, a full can of green enchilada sauce, added a can of pinto beans (drained and rinsed), and a full can of green chilies (I use whole chilies, not chopped, because there are no stems). We also did not use the cheese, in the chowder or on top, because it's so rich and delicious without it! Thanks for sharing!
Reviewed on Nov. 08, 2011 by longsock
Absolutely delicious. My family loved it.
Reviewed on Nov. 07, 2011 by sarah314
I love this recipe. I doubled the green enchilada sauce and it came out great. More like a green enchilada chowder!
Reviewed on Oct. 06, 2011 by DottieHubbard
The whole family loved this soup. I used twice the chicken called for. We used the sour cream and cheese according to the directions but if you don't have them, the soup would still be great. I will omit the sour cream next time and sprinkle the cheese on top of each individual serving.
Reviewed on Sep. 17, 2011 by krrinn
I made just a couple of changes, I added some cumin and instead of water I used chicken broth. It came out amazing!!! There are no leftovers in my house when I cook this
Reviewed on Aug. 15, 2011 by sdmelia
I thought it was a bit bland.
Reviewed on Apr. 24, 2011 by ALKaSelsor
this was yummy and fairly easy to make! The leftovers heat up really well, which is important to me since I cook for two!
Reviewed on Apr. 09, 2011 by fireside335
This was a great meal on a cold damp evening! I like mild so I didn't add the chilies. It was perfect!
Reviewed on Apr. 03, 2011 by BonnieRae
I made this recipe as written, except I did not have brown rice. I substituted white long grain rice. Next time I will use cheese as a garnish only. With the sour cream in there, I feel that is plenty rich. I like the cumin and hot pepper flakes idea as an addition. Very nice recipe.
Reviewed on Apr. 03, 2011 by Debbie1880
I added black beans and crushed red pepper. It was great. I will make this again and again.
Reviewed on Apr. 02, 2011 by mdbubba1
Everyone loved it will make again. I did add cumin and red pepper it was great
Reviewed on Mar. 30, 2011 by kerrynjames
This soup was quite tasty. I followed the advice of one of the previous reviews and added a bit of cumin, which I feel lent a nice flavor. We added tortilla chips and salsa after cooking. All in all, I will definitely make this again and probably add a little more spice. Thanks!
Reviewed on Mar. 30, 2011 by snowmoss
I served this in chili bread bowls and the combination was excellent! Will certainly use for company.
Reviewed on Mar. 19, 2011 by jkovaleski
Awesome southwest flavor. Used more chicken and substituted a can of mild tomatoes and green chiles for the green enchilada sauce. Also used chicken broth instead of water. Added a 1/2 teaspoon of cumin. Will add to my "make again" recipe collection!
Reviewed on Mar. 16, 2011 by suearch
I love this recipe. I'll make it again and again. Real comfort food.
Reviewed on Mar. 07, 2011 by awolfe
I used canned chicken and red and yellow peppers in a jar. It was delicious!
Reviewed on Feb. 08, 2011 by mkomaroski
Excellent recipe--great for a cold day! My family loved it!
Reviewed on Feb. 06, 2011 by ErinN08
I used chicken broth instead of water, it turned out delicious!
Reviewed on Feb. 01, 2011 by larry.k
Great filling chowder for a cold winter evening. AND there's enough for another meal!
Reviewed on Jan. 31, 2011 by jenshull80
I used red enchilada sauce because I didn't have green and it was DELICIOUS!! If only my kids would eat peppers and onions, it would be a family favorite!
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