Name: Best Ever Chicken Fajita Chowder
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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

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

Best Ever Chicken Fajita Chowder

chicken breasts, chopped

green, sweet red and yellow peppers, chopped

onion,

olive oil

water

corn

brown rice

(10 ounces) green enchilada sauce

(4 ounces) chopped green chiles

salt

Mexican cheese blend

sour cream

Tortilla chips and minced fresh chives, optional

When I saw this my daughter's favorite saying about recipes came to mind, pirate rules, meaning the recipe is more of a guideline than something that I have to follow exactly. I can see the fresh salsa going in for the peppers, onions and green chilies; chicken broth would go for the water and white rice for brown since I am not buying anything special. I would probably use a 14 ounce can of tomatoes for the enchilada sauce since the salsa was mighty spicy and we need something to add servings and tone down the heat a bit. The rest would stay the same. If we don't like it this way, we will play with it until we find what works for us. Don't all cooks do the same?

I haven't made this particular version but can tell it's a keeper from the ingredients. I usually make a recipe as written then add or change things after that. Some people do everything different and then critique the recipe in the comments which makes no sense. Some people complained it was bland, then why not add more seasoning to make it not bland, to each their own I guess. But it does sound wonderful.

this was yummy and fairly easy to make! The leftovers heat up really well, which is important to me since I cook for two!

This was pretty good.  I added a few spices to make sure that it had good flavor, cumin, pepper, garlic and onion powders, cayenne, etc.  Added some minced garlic.  Used a jalapeno instead of the canned chilis as well as chicken broth instead of water.  I would make this again.

This has been my daughter's favorite soup for years. I use chicken broth instead of water, as others have noted, and I use less sour cream. It's always delicious.

This chowder is wonderful!! I served it along with Southwest Fish Tacos and the combo was great. The only changes I made to the recipe was that I used a quart of chicken broth instead of the water, and I replaced the brown rice with a 15 oz. can of black beans. For a garnish, I used extra cheese and chopped tomatoes. Yummy!!

The whole family loved this soup.  I used twice the chicken called for.  We used the sour cream and cheese according to the directions but if you don't have them, the soup would still be great.  I will omit the sour cream next time and sprinkle the cheese on top of each individual serving.

I made just a couple of changes, I added some cumin and instead of water I used chicken broth.  It came out amazing!!! There are no leftovers in my house when I cook this

Oh My!  This was fabulous!  I doubled the chicken and used chicken thighs-much more flavor.  For the rice I used a blend.  Only had cheddar cheese and it was delicious.  Like many of the comments, I used chicken broth, and omitted the sour cream.  We are in love with this recipe!

Everyone loved it will make again. I did add cumin and red pepper it was great

I added black beans and crushed red pepper. It was great. I will make this again and again.

This soup was quite tasty.  I followed the advice of one of the previous reviews and added a bit of cumin, which I feel lent a nice flavor.  We added tortilla chips and salsa after cooking.  All in all, I will definitely make this again and probably add a little more spice.  Thanks!

I served this in chili bread bowls and the combination was excellent!  Will certainly use for company.

Awesome southwest flavor.  Used more chicken and substituted a can of mild tomatoes and green chiles for the green enchilada sauce.  Also used chicken broth instead of water.  Added a 1/2 teaspoon of cumin. Will add to my "make again" recipe collection!

I love this recipe. I doubled the green enchilada sauce and it came out great. More like a green enchilada chowder!

Absolutely delicious. My family loved it.

This was so delicious!  I made a few changes due to ease of making and others' suggestions.  I used 4 cups of chicken stock, a full can of green enchilada sauce, added a can of pinto beans (drained and rinsed), and a full can of green chilies (I use whole chilies, not chopped, because there are no stems).  We also did not use the cheese, in the chowder or on top, because it's so rich and delicious without it!  Thanks for sharing!

I love this recipe.  I'll make it again and again.  Real comfort food.

I used canned chicken and red and yellow peppers in a jar. It was delicious!

Excellent recipe--great for a cold day! My family loved it!

I used chicken broth instead of water, it turned out delicious!

Great filling chowder for a cold winter evening.  AND there's enough for another meal!

Best Ever Chicken Fajita Chowder

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

Top similar recipes