I 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