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Best-Ever Chicken Fajita Chowder

 Best-Ever Chicken Fajita Chowder
Warm up weeknights with bowls of this thick, cheesy soup that captures the zippy flavors of the Southwest.–Beverly Matthews, Pasco, Washington
6 ServingsPrep: 15 min. Cook: 45 min.


  • 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


  • 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.

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Best-Ever Chicken Fajita Chowder (continued)

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.