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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


  • 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


  • 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 cup: 482 calories, 21g fat (10g saturated fat), 85mg cholesterol, 531mg sodium, 45g carbohydrate (7g sugars, 4g fiber), 26g protein.

Reviews for Best-Ever Chicken Fajita Chowder

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LadySullen User ID: 3595759 191584
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!!"

jensweetser User ID: 4168486 184422
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!"

longsock User ID: 2971115 123655
Reviewed Nov. 8, 2011

"Absolutely delicious. My family loved it."

sarah314 User ID: 5892740 111596
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!"

DottieHubbard User ID: 5864053 150189
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."

krrinn User ID: 2684304 194968
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 User ID: 1492233 123654
Reviewed Aug. 15, 2011

"I thought it was a bit bland."

ALKaSelsor User ID: 5945346 193292
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!"

fireside335 User ID: 1179431 178128
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!"

BonnieRae User ID: 1165128 132909
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."

Debbie1880 User ID: 1515881 194920
Reviewed Apr. 3, 2011

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

mdbubba1 User ID: 1253738 193291
Reviewed Apr. 2, 2011

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

kerrynjames User ID: 5662698 179026
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!"

snowmoss User ID: 3204059 179023
Reviewed Mar. 30, 2011

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

jkovaleski User ID: 1407355 195923
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!"

suearch User ID: 5812513 117130
Reviewed Mar. 16, 2011

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

awolfe User ID: 2038042 194919
Reviewed Mar. 7, 2011

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

mkomaroski User ID: 142664 194917
Reviewed Feb. 8, 2011

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

ErinN08 User ID: 3604024 123652
Reviewed Feb. 6, 2011

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

larry.k User ID: 5797610 116965
Reviewed Feb. 1, 2011

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

jenshull80 User ID: 5231701 212501
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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