Best-Ever Chicken Fajita Chowder

This recipe is featured in the February & March 2011 issue of Taste of Home magazine. I was attracted by the photo and the relative simplicity of the recipe.

It did, indeed, come together easily and the combination of green enchilada sauce, sour cream, cheese and rice gave the soup what I can only describe as a soothing quality. Semi-creamy, but not overly heavy.

The corn and sauteed peppers provided a slightly sweet flavor, which enhanced the overall “comfort” feel.

Ground chicken would be a good alternative. I don’t believe the taste or texture would suffer, and it would be quicker and easier.

I served the soup with tortilla chips and guacamole (store-bought) – the chips are also tasty dunked in the soup.

Best-Ever Chicken Fajita Chowder
(6 servings)
1 lb. boneless, skinless chicken breasts, chopped (or 1 lb. ground chicken)
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
4-oz. can diced green chilies
1/4 teaspoon salt
1 cup (4 oz.) shredded Mexican cheese blend
1 cup (8 oz.) sour cream
Tortilla chips and minced green onions, optional

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 heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and green onions if desired.


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