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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
  • Total Time
    Prep: 15 min. Cook: 45 min.
  • Makes
    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
  • 4 cups water
  • 2 cups frozen corn
  • 1 cup uncooked brown rice
  • 1 can (10 ounces) green enchilada sauce
  • 1 can (4 ounces) chopped green chiles
  • 1/4 teaspoon salt
  • 1 cup shredded Mexican cheese blend
  • 1 cup 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, chiles and salt. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 35-40 minutes.
  • Remove from the heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and chives if desired.
Nutrition Facts
1-1/3 cups: 477 calories, 23g fat (9g saturated fat), 68mg cholesterol, 579mg sodium, 44g carbohydrate (7g sugars, 5g fiber), 26g protein.

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  • klarety
    Mar 11, 2020

    Oh My! This was fabulous! I doubled the chicken and used chicken thighs-much more flavor. For the rice I used a blend. Only had cheddar cheese and it was delicious. Like many of the comments, I used chicken broth, and omitted the sour cream. We are in love with this recipe!

  • TrishtheDish1
    Mar 7, 2020

    This was pretty good. I added a few spices to make sure that it had good flavor, cumin, pepper, garlic and onion powders, cayenne, etc. Added some minced garlic. Used a jalapeno instead of the canned chilis as well as chicken broth instead of water. I would make this again.

  • snker0521
    Mar 5, 2020

    When I saw this my daughter's favorite saying about recipes came to mind, pirate rules, meaning the recipe is more of a guideline than something that I have to follow exactly. I can see the fresh salsa going in for the peppers, onions and green chilies; chicken broth would go for the water and white rice for brown since I am not buying anything special. I would probably use a 14 ounce can of tomatoes for the enchilada sauce since the salsa was mighty spicy and we need something to add servings and tone down the heat a bit. The rest would stay the same. If we don't like it this way, we will play with it until we find what works for us. Don't all cooks do the same?

  • Charlotte
    Mar 5, 2020

    I haven't made this particular version but can tell it's a keeper from the ingredients. I usually make a recipe as written then add or change things after that. Some people do everything different and then critique the recipe in the comments which makes no sense. Some people complained it was bland, then why not add more seasoning to make it not bland, to each their own I guess. But it does sound wonderful.

  • RobinN429
    Jul 29, 2017

    This has been my daughter's favorite soup for years. I use chicken broth instead of water, as others have noted, and I use less sour cream. It's always delicious.

  • trcgac
    Nov 12, 2012

    No comment left

  • Stelterat
    Nov 2, 2012

    No comment left

  • pelogifam
    Jul 19, 2012

    No comment left

  • sunneegrl
    Apr 29, 2012

    No comment left

  • LadySullen
    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!!