Creamy Chicken Fajita Chowder with Peppers and Rice
This hearty and comforting chowder features tender chicken, colorful bell peppers, sweet corn, and fluffy brown rice in a creamy, enchilada-spiced broth. It's a delicious one-pot meal that's perfect for a cozy night in.
Instructions
-
1
In a large Dutch oven or pot, cook the chopped chicken, bell peppers, and onion in olive oil over medium-high heat until the vegetables are crisp-tender, about 5-7 minutes.
-
2
Stir in the water, frozen corn, uncooked brown rice, green enchilada sauce, chopped green chiles, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender.
-
3
Remove the pot from the heat and stir in the shredded Mexican cheese blend and sour cream until the cheese is melted and the chowder is creamy.
-
4
Serve the Chicken Fajita Chowder warm, garnished with tortilla chips and minced fresh chives, if desired.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
