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Best-Ever Chicken Fajita Chowder Recipe

Best-Ever Chicken Fajita Chowder Recipe photo by Taste of Home

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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

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Best-Ever Chicken Fajita Chowder Recipe

Prep: 15 min. Cook: 45 min.

Yield: 6 Servings

15 45 60

Ingredients

1 pound boneless skinless chicken breasts, chopped
1 each medium green, sweet red and yellow peppers, chopped
1 medium onion, chopped
2 tablespoons olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 cup green enchilada sauce
1/4 cup canned chopped green chilies
1/4 teaspoon salt
1 cup (4 ounces) shredded Mexican cheese blend
1 cup (8 ounces) sour cream
Tortilla chips and minced fresh chives, optional

Directions

In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender. Stir in the water, corn, rice, enchilada sauce, chilies and salt. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
Remove from the heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and chives if desired. Yield: 6 servings.

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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Reviews for Best-Ever Chicken Fajita Chowder

Best-Ever Chicken Fajita Chowder

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(11-20) of 21 reviews

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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!

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