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Best Ever Chicken Fajita Chowder

Total Time

Prep: 15 min. Cook: 45 min.

Makes

6 servings

Warm up weeknights with bowls of this thick, cheesy soup that captures the zippy flavors of the Southwest. —Beverly Matthews, Pasco, Washington
Best Ever Chicken Fajita Chowder Recipe photo by Taste of Home

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
  • 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

Directions

  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.
  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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