Chicken Fajita Chowder: Ole!

Julie Ryan Evans
Food & Party

chicken fajitasI can't begin to tell you how much I love chicken tortilla soup, so when I came upon this recipe for chicken fajita chowder, I was ecstatic. It's got a lot of the same zesty taste as the soup, but with a thicker, creamier base. 

It's rich and comforting -- perfect for any night of the week. It contains some healthy vegetables as well as brown rice, so it's pretty much a complete meal in a bowl. Here's a great recipe adapted from Taste of Home.

  • 1 pound boneless skinless chicken breasts, chopped
  • 1 each medium green, red, and yellow peppers, seeded and chopped
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 3 cups water
  • 2 cups frozen corn (I omit this as I don't like corn in soup, but it's up to you)
  • 1 cup uncooked brown rice
  • 1 cup green enchilada sauce
  • 1/4 cup canned chopped green chilies
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1 cup (8 ounces) sour cream (I use light and it works fine)
  • Tortilla chips and minced fresh chives or chopped green onions
  • I also like to add some diced avocado


In a large pot 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 to taste. Bring to a boil.

Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.

Remove from the heat. Stir in cheese and sour cream until cheese is melted.

Serve with chips and chives if desired.

Image via gkdavie/Flickr

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