Best-Ever Chicken Fajita Chowder Recipe

4.5 22 26
Best-Ever Chicken Fajita Chowder Recipe
Best-Ever Chicken Fajita Chowder Recipe photo by Taste of Home
Publisher Photo

Best-Ever Chicken Fajita Chowder Recipe

Read Reviews
4.5 22 26
Publisher Photo
Warm up weeknights with bowls of this thick, cheesy soup that captures the zippy flavors of the Southwest. —Beverly Matthews, Pasco, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

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 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.
Originally published as Best-Ever Chicken Fajita Chowder in Taste of Home February/March 2011, p50

Nutritional Facts

1-1/3 cups: 482 calories, 21g fat (10g saturated fat), 85mg cholesterol, 531mg sodium, 45g carbohydrate (7g sugars, 4g fiber), 26g protein.

  • 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 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.
Originally published as Best-Ever Chicken Fajita Chowder in Taste of Home February/March 2011, p50

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Reviews forBest-Ever Chicken Fajita Chowder

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MY REVIEW
RobinN429 User ID: 7110731 270097
Reviewed 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."

MY REVIEW
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!!"

MY REVIEW
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!"

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

"Absolutely delicious. My family loved it."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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
[email protected] User ID: 1492233 123654
Reviewed Aug. 15, 2011

"I thought it was a bit bland."

MY REVIEW
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!"

MY REVIEW
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!"

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