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Brimming Southwest Chicken Fajita Chowder

Brimming Southwest Chicken Fajita Chowder

1 lb. boneless skinless chicken breasts, seasoned and chopped
1 of each color bell pepper (red, yellow, orange, green), chopped
1 large Vidalia onion, chopped
Olive oil
3 c. water
2 c. fresh corn kernels or frozen
1 c. uncooked brown rice
1 c. green enchilada sauce
1 (4-oz.) can chopped green chilies
Salt, black pepper
1 c. shredded Mexican cheese blend
1 c. sour cream
Tortilla chips and minced fresh chives or cilantro

  1. In Dutch oven over medium heat, drizzle olive oil to cover the bottom and cook the seasoned chicken pieces, bell peppers and onions until veggies are crispy/tender.
  2. Stir in water, corn, rice, enchilada sauce, chilies, salt and pepper.
  3. Bring to boil, reduce heat, cover and simmer for 34-45 minutes or until rice is tender.
  4. Remove from heat, stir in cheese and sour cream until cheese is melted. Taste for seasoning.
  5. Garnish with chips and chives or cilantro.
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