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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

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

  • 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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