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Best-Ever Chicken Fajita Chowder Recipe

Best-Ever Chicken Fajita Chowder Recipe

Warm up weeknights with bowls of this thick, cheesy soup that captures the zippy flavors of the Southwest.–Beverly Matthews, Pasco, Washington
TOTAL TIME: Prep: 15 min. Cook: 45 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.

Reviews for Best-Ever Chicken Fajita Chowder

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MY REVIEW
Reviewed Mar. 18, 2012

"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!!"

MY REVIEW
Reviewed Jan. 9, 2012

"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!"

MY REVIEW
Reviewed Nov. 8, 2011

"Absolutely delicious. My family loved it."

MY REVIEW
Reviewed Nov. 7, 2011

"I love this recipe. I doubled the green enchilada sauce and it came out great. More like a green enchilada chowder!"

MY REVIEW
Reviewed Oct. 6, 2011

"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."

MY REVIEW
Reviewed Sep. 17, 2011

"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"

MY REVIEW
Reviewed Aug. 15, 2011

"I thought it was a bit bland."

MY REVIEW
Reviewed Apr. 24, 2011

"this was yummy and fairly easy to make! The leftovers heat up really well, which is important to me since I cook for two!"

MY REVIEW
Reviewed Apr. 9, 2011

"This was a great meal on a cold damp evening! I like mild so I didn't add the chilies. It was perfect!"

MY REVIEW
Reviewed Apr. 3, 2011

"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."

MY REVIEW
Reviewed Apr. 3, 2011

"I added black beans and crushed red pepper. It was great. I will make this again and again."

MY REVIEW
Reviewed Apr. 2, 2011

"Everyone loved it will make again. I did add cumin and red pepper it was great"

MY REVIEW
Reviewed Mar. 30, 2011

"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!"

MY REVIEW
Reviewed Mar. 30, 2011

"I served this in chili bread bowls and the combination was excellent! Will certainly use for company."

MY REVIEW
Reviewed Mar. 19, 2011

"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!"

MY REVIEW
Reviewed Mar. 16, 2011

"I love this recipe. I'll make it again and again. Real comfort food."

MY REVIEW
Reviewed Mar. 7, 2011

"I used canned chicken and red and yellow peppers in a jar. It was delicious!"

MY REVIEW
Reviewed Feb. 8, 2011

"Excellent recipe--great for a cold day! My family loved it!"

MY REVIEW
Reviewed Feb. 6, 2011

"I used chicken broth instead of water, it turned out delicious!"

MY REVIEW
Reviewed Feb. 1, 2011

"Great filling chowder for a cold winter evening. AND there's enough for another meal!"

MY REVIEW
Reviewed Jan. 31, 2011

"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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