Taste of Home
Best Ever Chicken Fajita Chowder
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 6 servings (2 quarts)
Warm up weeknights with bowls of this thick, cheesy soup that captures the
zippy flavors of the Southwest. —Beverly Matthews, Pasco, Washington
Ingredients
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1 pound boneless skinless chicken breasts, chopped
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1 each medium green, sweet red and yellow peppers, chopped
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1 medium onion, chopped
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2 tablespoons olive oil
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4 cups water
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2 cups frozen corn
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1 cup uncooked brown rice
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1 can (10 ounces) green enchilada sauce
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1 can (4 ounces) chopped green chiles
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1/4 teaspoon salt
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1 cup shredded Mexican cheese blend
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1 cup sour cream
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Optional: Tortilla chips and minced fresh chives
Directions
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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, chiles and salt. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 35-40 minutes.
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2.
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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