Best Best Ever Chicken Fajita Chowder Recipes

BEST EVER CHICKEN FAJITA CHOWDER

Best Ever Chicken Fajita Chowder image

Warm up weeknights with bowls of this thick, cheesy soup that captures the zippy flavors of the Southwest. -Beverly Matthews, Pasco, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 477 calories, Fat 23g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 579mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein.

BEST EVER CHICKEN FAJITA CHOWDER

Best Ever Chicken Fajita Chowder image

Warm up weeknights with bowls of this thick, cheesy soup that captures the zippy flavors of the Southwest. -Beverly Matthews, Pasco, Washington

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

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.